Single Cell Protein (SCP) production from UF cheese whey by Kluyveromyces marxianus
Publish place: 18 National Congress of Food Industry
Publish Year: 1387
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
NCFOODI18_004
تاریخ نمایه سازی: 23 فروردین 1391
Abstract:
The aim of this study was to produce single cell protein (SCP) from ultra filtration permeate cheese whey. Cheese whey was fermented by Kluyveromyces marxianus under batch and aerobic condition in which pH and temperature were adjustedto 4.5 and 35°C, respectively. Ammonium sulphate as nitrogen source was added to whey to increase biomass yield. Theproduced biomass was analyzed for protein content in different times during fermentation. About 82% of total protein was produced in the first 18 h of 96 h fermentation, which can be an indication of the exponential phase of the yeast growth.Results of biomass yield measurements during 96 h process also correspond to this issue.
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Authors
Somaye Farhoodi
M.Sc. students, Dept. of Food Science & Technology, School of Agriculture, Shiraz University, Shiraz, ۷۱۴۴۴, I. R. Iran
Marzieh Moosavi-Nasab
۲Assi. Professor, Dept. of Food Science & Technology, School of Agriculture, Shiraz University, Shiraz, ۷۱۴۴۴, I. R. Iran
Lale Nasiri
۱M.Sc. students, Dept. of Food Science & Technology, School of Agriculture, Shiraz University, Shiraz, ۷۱۴۴۴, I. R.
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