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Investigation of Cashew Apple Juice as a Substrate for Single Cell Protein Production
Author(s) -
LAYOKUN S.K.,
OBAWOLE A.B.,
FATILE I.A.,
SOLOMON B.O.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb10882.x
Subject(s) - sucrose , fructose , food science , sugar , fermentation , chemistry , reducing sugar , single cell protein , substrate (aquarium) , biology , ecology
Cashew juice was investigated for its ability to support the growth of Saccharomyces cerevisiae. A characteristic of the juice showed that it contained a mixture of fermentable sugars of which glucose, fructose and sucrose have been identified. Also the concentration of reducing sugars was as high as 15% w/v. Growth studies were carried out in a 7‐L batch fermentor at a pH of 5.0 and 30°C with and without nutrient supplementation. The corresponding yields were 0.50 and 0.39 gram cells/gram reducing sugar consumed, respectively. While about 10% of the reducing sugar was consumed in the unsupplemented medium 43% was consumed in the medium with supplementation.