سال انتشار: ۱۳۸۷

محل انتشار: هجدهمین کنگره ملی علوم و صنایع غذایی

تعداد صفحات: ۶

نویسنده(ها):

Somaye Farhoodi – M.Sc. students, Dept. of Food Science & Technology, School of Agriculture, Shiraz University, Shiraz, 71444, I. R. Iran
Marzieh Moosavi-Nasab – 2Assi. Professor, Dept. of Food Science & Technology, School of Agriculture, Shiraz University, Shiraz, 71444, I. R. Iran
Lale Nasiri – 1M.Sc. students, Dept. of Food Science & Technology, School of Agriculture, Shiraz University, Shiraz, 71444, I. R.

چکیده:

The aim of this study was to produce single cell protein (SCP) from ultra filtration permeate cheese whey. Cheese whey was fermented by Kluyveromyces marxianus under batch and aerobic condition in which pH and temperature were adjustedto 4.5 and 35°C, respectively. Ammonium sulphate as nitrogen source was added to whey to increase biomass yield. Theproduced biomass was analyzed for protein content in different times during fermentation. About 82% of total protein was produced in the first 18 h of 96 h fermentation, which can be an indication of the exponential phase of the yeast growth.Results of biomass yield measurements during 96 h process also correspond to this issue.