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[9001682.] رقم البحث : 9001682 - |
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Effect of Nitrogen Sources and Vitamins Addition on Baker’s Yeast Fermentation Activity / vol. 9 / 2017 |
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قطاع الدراسات الزراعية / |
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Egyptian sٍugar journal / / vol. 9 - 15/6/2017 |
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اسماء فتحى محمود - مؤلف رئيسي |
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sugar technology
Fermentation |
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The source and content of nitrogen and vitamins in the fermentation medium are very important in the development of Baker’s yeast production since they both affect the growth of Saccharomyces cerevisiae. Furthermore, the composition of the growth medium and the environmental conditions are known to affect the cell membrane and fatty acid composition.The aim of this work was to study the effect of nitrogen sources and biotein as well as calciumpanthonate on the biomass yield and fermentative power of baker,s yeast. Results appeared that urea was the most suitable nitrogen source than diammonium phosphate, ammonium sulphate and ammonium nitrate. In the presence of urea as nitrogen source, the yeast biomass yield reached to 152.9 g/L and the fermentation power was 1900 cm3of CO2 evolved from 10 g yeast sample that contains 28% dry matter. Markedly enhancing in biomass yield and fermentative power were obtained when biotin and calciumpantothinate added to growth. |
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