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

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Title Enhancement of yield and activity of baker's yeast by carbon compounds added during ripening.
 
Creator Vijayalakshmi, G.
Basappa, S. C.
 
Subject 19 Yeast
04 Fermentation Technology
 
Description 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.
 
Date 1996
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4111/1/Indian_Journal_of_Microbiology_1996_36_189-191.pdf
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.