No 74 (2018)
Articles

Influencing the growth kinetics of yeast strains with vitamin supplementation

Published June 30, 2018
Judit Molnár
Széchenyi István University, Faculty of Agricultural and Food Sciencee, Department of Food Sciences, Mosonmagyaróvár
Erika Lakatos
Széchenyi István University, Faculty of Agricultural and Food Sciencee, Department of Food Sciences, Mosonmagyaróvár
Balázs Ásványi
Széchenyi István University, Faculty of Agricultural and Food Sciencee, Department of Food Sciences, Mosonmagyaróvár
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How to Cite

APA

Molnár, J., Lakatos, E., & Ásványi, B. (2018). Influencing the growth kinetics of yeast strains with vitamin supplementation. Acta Agraria Debreceniensis, (74), 113-115. https://doi.org/10.34101/actaagrar/74/1674

Abstract

The aim of the current experiment was to optimize the creation process of single cell protein on plant-based substrate solution with the intention to improve end-product turn out by means of adding vitamin solution. Based on the results of the fermentation processes of yeast strains, it was concluded that the vitamin-supplementation produced its greatest effect on the dry matter production, primarily on the K. marxianus DSM 4908 strain, while it was less beneficent when it comes to the figures of wet cell mass. In addition, it can be assumed that vitamin supplementation increased the maximum specific rate of growth (μmax) and decreased the generation time (tg) significantly. In the case of the K. marxianus yeast strain on corn steep liquor treated with vitamin-supplementation, the highest (μmax) and the lowest (tg) data were observed [(0.226 h-1) and (4.4 h), respectively]. Based on the results it was found that K. marxianus DSM 4908 is expedient to be applied on corn steep liquor medium in order to determine its suitability to produce additive for feeding.

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