Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey C., Mantzourani I., Alexopoulos A., Bezirtzoglou E., Bekatorou A., Akrida-Demertzi K., Demertzis P., Plessas S. (2015): Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey. Czech J. Food Sci., 33: 277-282.
download PDF
The growth of Saccharomyces cerevisiae (baker’s yeast) and kefir was studied in substrates containing pomegranate juice, molasses, and cheese whey, at various conditions such as fermentation temperature, air supply, initial sugar concentration, and substrate composition. The results showed that, in the case of kefir, the highest production yield of biomass (0.24 g/g of utilised sugar) and productivity (6.5 g/l/day) was obtained in 40/60 and 20/80% of pomegranate/cheese whey. S. cerevisiae grew easily on all substrates with higher cell mass yields (0.34 g/g) and productivities (13.1 g/l/day) compared to kefir, with the best results obtained at the ratio of 40/60 and 20/80% of pomegranate/molasses. These results are promising regarding the exploitation of non-conventional substrates, such as the juice from discarded pomegranate fruits of a currently significantly increasing market, for microbial biomass production.
Aggelopoulos Theodoros, Bekatorou Argyro, Pandey Ashok, Kanellaki Maria, Koutinas Athanasios A. (2013): Discarded Oranges and Brewer’s Spent Grains as Promoting Ingredients for Microbial Growth by Submerged and Solid State Fermentation of Agro-industrial Waste Mixtures. Applied Biochemistry and Biotechnology, 170, 1885-1895
Akpinar-Bayizit A. (2010): Analysis of mineral content in pomegranate juice by ICP-OES. Asian Journal of Chemistry, 22: 6542–6546.
Bekatorou A., Psarianos C., Koutinas, A.A. (2006): Production of food grade yeasts. Food Technology and Biotechnology, 44: 407–415.
Chen Hsi-Chia, Wang Sheng-Yao, Chen Ming-Ju (2008): Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods. Food Microbiology, 25, 492-501
Harta O, Iconomopoulou M, Bekatorou A, Nigam P, Kontominas M, Koutinas A.A (2004): Effect of various carbohydrate substrates on the production of kefir grains for use as a novel baking starter. Food Chemistry, 88, 237-242
Khan Jalaluddin A., Abulnaja Khalid O., Kumosani Taha A., Abou-Zaid Abou-Zeid A. (1995): Utilization of Saudi date sugars in production of baker's yeast. Bioresource Technology, 53, 63-66
Konlani S., Delgenes J.P., Moletta R., Traore A., Doh A. (1996): Isolation and physiological characterization of yeasts involved in sorghum beer production. Food Biotechnology, 10, 29-40
Kopsahelis Nikolaos, Agouridis Nikolaos, Bekatorou Argyro, Kanellaki Maria (2007): Comparative study of spent grains and delignified spent grains as yeast supports for alcohol production from molasses. Bioresource Technology, 98, 1440-1447
Lee Bum-Kyu, Kyun Kim Joong (2001): Production of Candida utilis biomass on molasses in different culture types. Aquacultural Engineering, 25, 111-124
PLESSAS S, TRANTALLIDI M, BEKATOROU A, KANELLAKI M, NIGAM P, KOUTINAS A (2007): Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making. Food Chemistry, 105, 187-194
Plessas Stavros, Koliopoulos Dionysios, Kourkoutas Yiannis, Psarianos Constantinos, Alexopoulos Athanasios, Marchant Roger, Banat Ibrahim M., Koutinas Athanasios A. (2008): Upgrading of discarded oranges through fermentation using kefir in food industry. Food Chemistry, 106, 40-49
Plessas S., Alexopoulos A., Voidarou C., Stavropoulou E., Bezirtzoglou E. (2011): Microbial ecology and quality assurance in food fermentation systems. The case of kefir grains application. Anaerobe, 17, 483-485
Plessas Stavros, Alexopoulos Athanasios, Bekatorou Argyro, Bezirtzoglou Eugenia (2012): Kefir Immobilized on Corn Grains as Biocatalyst for Lactic Acid Fermentation and Sourdough Bread Making. Journal of Food Science, 77, C1256-C1262
Skountzou P., Soupioni M., Bekatorou A., Kanellaki M., Koutinas A.A., Marchant R., Banat I.M. (2003): Lead(II) uptake during baker's yeast production by aerobic fermentation of molasses. Process Biochemistry, 38, 1479-1482
Tezcan Filiz, Gültekin-Özgüven Mine, Diken Tuğba, Özçelik Beraat, Erim F. Bedia (2009): Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices. Food Chemistry, 115, 873-877
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti