Laboratory of Applied Microbiology, Ferhat Abbas University, Setif, Algeria.
Characterization and Valorization Laboratory of Natural Resources, Bordj Bou Arreridj University, Algeria.
Biotechnol Appl Biochem. 2019 Sep;66(5):744-754. doi: 10.1002/bab.1753. Epub 2019 Jul 30.
The feasibility of baker's yeast production using fruits and peels of Opuntia ficus indica (OFI) as carbohydrate feedstock was investigated. Two response surface methodologies involving central composite face centered design (CCFD) were successfully applied. The effects of four independent variables on baker's yeast production from OFI fruit juice was evaluated using the first CCFD. The best results were obtained with 24 H of inoculum age, 30 °C temperature, 200 rpm of agitation, and 10% inoculum size. At the maximum point, the biomass concentration reached 9.29 g/L. A second CCFD was performed to optimize the sugar extraction from OFI fruit peels. The potential of these latter as a fermentation substrate was determined. From the experimental results, the OFI fruit peel is an appropriate carbon source for the production of baker's yeast. The maximum biomass concentration was 12.51 g/L. Different nitrogen supplements were added to promote the yields of baker's yeast. Corn steep liquor was found to be the best alternative nutrient source of casein hydrolysate and yeast extract for baker's yeast production.
利用仙人掌果实和果皮作为碳水化合物饲料生产面包酵母的可行性进行了研究。应用中心复合面心设计（CCFD）成功地采用了两种响应面方法。使用第一组 CCFD 评估了四个独立变量对仙人掌果实汁生产面包酵母的影响。在最佳条件下，接种龄为 24 小时、温度为 30°C、搅拌速度为 200rpm、接种量为 10%时，生物量浓度达到 9.29g/L。进行了第二次 CCFD 以优化从仙人掌果皮中提取糖。确定了这些果皮作为发酵底物的潜力。根据实验结果，仙人掌果皮是生产面包酵母的合适碳源。生物量浓度的最大值为 12.51g/L。添加了不同的氮源以促进面包酵母的产率。玉米浆被发现是替代酪蛋白水解物和酵母提取物的最佳氮源，用于生产面包酵母。
