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NUTRITIVE VALUE OF PROPIONIBACTERIA AND LACTOSE‐FERMENTING YEAST GROWN IN WHEY 1
Author(s) -
SKUPIN J.,
PEDZIWILK F.,
GIEC A.,
NOWAKOWSKA K.,
TROJANOWSKA K.,
JASZEWSKI B.,
ALFORD J. A.
Publication year - 1977
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1977.tb00323.x
Subject(s) - fermentation , yeast , lactose , food science , yeast extract , chemistry , bacteria , composition (language) , biology , biochemistry , linguistics , philosophy , genetics
ABSTRACT The nutritive values of propionic acid bacteria (Pb) grown in whey media as mixed cultures and as a 2‐stage fermentation with a lactose‐fermenting yeast (Y‐Pb) were determined. Yields were 14 g of cells per liter for Pb cultures and 16 g/liter for Y‐Pb fermentations. When the fermentation medium and cells were dried together, total solids equalled 28 g/liter. The BOD of the whey was reduced over 90% in both fermentations. Adequate yields of vitamins, particularly B 12 , were obtained in both fermentations. The in vitro enzymatic digestibility of the cultures was increased by mechanical disruption of cells; however, this cell breakage did not affect Biological Value (BV). The essential amino acid composition was equal to or better than the FAO Standard Reference Protein. The BV of the Y‐Pb was 25% higher than Pb and 10–40% higher than other microbial cell masses, including Torula yeast, commercial yeast and BP yeast from n‐paraffin.