ISHS Acta Horticulturae 696: VII International Symposium on Temperate Zone Fruits in the Tropics and Subtropics - Part Two
UTILIZATION OF APPLE POMACE IN COMPARISON TO MOLASSES AND JAGGERY UNDER FED BATCH CULTIVATION FOR BAKER´S YEAST PRODUCTION |
| Authors: | V.K. Joshi, S. Bhushan, D. Attri, B.B. Lal Kaushal |
| Keywords: | apple pomace, jaggery, molasses, cellular yield, yeast |
| Abstract:
The baker’s yeast (Saccharomyces cerevisiae var. diastaticus) was grown on apple pomace extract, molasses and jaggery in variable fed batch cultivation system in order to study the effect of different carbon sources on the production and fermentation characteristics. The fermentation conditions were pH 4.5, temperature 30°C, dissolved oxygen (DO) 20 per cent with agitation ranging between 50-450 rpm depending upon the DO concentration in the medium. The highest total cell biomass yield was found in apple pomace extract based medium followed by molasses or jaggery, along with lowest generation time. General appearance of wet compressed yeast was also influenced by the type of substrate used. No appreciable difference in the dough raising capacity (DRC) of the produced yeast compared to the commercial yeast was evident. These findings demonstrate that apple pomace is a comparable energy source for the production of baker’s yeast. | |
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