Utilisation of sugar beet bagasse for the biosynthesis of yeast SCP

•Search for cheap substrates for feed yeast cultivation.•Evaluation of sugar beet pulp hydrolysate for fodder yeast production.•Results show the possibility of utilisation of sugar beet pulp for single cell protein production. The possibility of using sugar beet pulp to produce yeast biomass was eva...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food engineering Vol. 167; pp. 32 - 37
Main Authors: Patelski, Piotr, Berlowska, Joanna, Dziugan, Piotr, Pielech-Przybylska, Katarzyna, Balcerek, Maria, Dziekonska, Urszula, Kalinowska, Halina
Format: Journal Article
Language:English
Published: Elsevier Ltd 01-12-2015
Subjects:
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Search for cheap substrates for feed yeast cultivation.•Evaluation of sugar beet pulp hydrolysate for fodder yeast production.•Results show the possibility of utilisation of sugar beet pulp for single cell protein production. The possibility of using sugar beet pulp to produce yeast biomass was evaluated in this study. Viscozyme and Ultraflo Max preparations were used for hydrolysis, which was performed on a semi-industrial scale. Out of 250kg of wet beet pulp, 375dm3 of hydrolysate was obtained. After being enriched with mineral salts (N, P, K, Mg), the medium was inoculated with Trichosporon cutaneum LOCK 0254, Candida tropicalis LOCK 0007 Pichia stipitis LOCK 0047, Candida guilliermondii ATCC 6260 and Saccharomyces cerevisiae LOCK 0132 yeast strains. Shaken cultivations were carried out for 48h at 30±1°C. The highest biomass yield was observed for the C. tropicalis strain – 12.1(±0.42)gDMdm−3 medium. The protein content in this biomass was 52.3% of DM. Up to 54.7gDM of the yeast biomass was obtained after 10h of cultivation in the bioreactor. Sugar beet pulp can thus successfully be used for the production of yeast biomass containing considerable amounts of single cell protein.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2015.03.031