Enhancement of yield and activity of baker's yeast by carbon compounds added during ripening.

Vijayalakshmi, G. and Basappa, S. C. (1996) Enhancement of yield and activity of baker's yeast by carbon compounds added during ripening. Indian Journal of Microbiology, 36 (4). pp. 189-191.

PDF Indian_Journal_of_Microbiology_1996_36_189-191.pdf - Published Version Restricted to Registered users only Download (179kB)

Abstract

Addition of different carbon compounds at the onset of the ripening phase of growth, during the fed-batch fermentation of molasses for baker's yeast production, enhanced not only the yield and activity but also the reserve carbohydrates of both wet yeast (WY) and active dry yeast (ADY). Among the carbon sources, sucrose(l%), maltose(l%), trehalose(0.5%) and lecithin(0.5) marginally increased the biomass, but significantly increased the fermenting ability and viability of both WY and ADY. Significant increase in trehalose (from 4.0% to 9.4%) and marginal increase in glucan and mannan of ADY with these carbon sources indicate the availability of suitable precursors or intermediates for their synthesis.

Item Type:	Article
Uncontrolled Keywords:	Baker's yeast, ripening phase, yield, trehalose, mannan, glucan , carbon compounds
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 19 Yeast 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Apr 2012 09:17
Last Modified:	23 Apr 2012 09:17
URI:	http://ir.cftri.res.in/id/eprint/4111

Actions (login required)

View Item