|
KMID : 0903519760190040219
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1976 Volume.19 No. 4 p.219 ~ p.226
|
|
|
Studies on the Production of Foods and Feeds Yeast from the Hydrolyzate of Corn Starch Cake
|
|
김종규/Kim, Jong Kyu
성낙계/기우경/김명찬/윤한대/Sung, Nack Kie/Ki, Woo Kyung/Kim, Myung Chan/Yun, Han Dae
|
|
|
Abstract
|
|
|
To meet the need of protein feed and find more efficient ways of returning waste to resources, we have carried out the study of the production of yeast for foods and feeds from the corn starch cake.
The present study includes the method for acid-hydrolysis, the selection of yeast capable of utilizing hydrolyzate of the corn starch cake, and culture condition of Candida tropicalis under the liquid culture and the semisolid culture. Obtained results were as follows.
1. Hydrochloric acid was more excellent on the hydrolysis of the corn starch cake than sulfuric acid, and the yield of sugar was maximum, 57.2%, when the corn starch cake was hydrolyzed with 1.0% of hydrochloric acid at 2.0㎏/㎝ for 30 minutes.
2. As the acid solution content was increased, more sugar was liberated from the mixture, until the acid solution-substrate ratio reached 10:1. Beyond this point, no further increase was observed. To prepare the cultural medium of semisolid fermentation, a acid solution to substrate ratio of 3:1 appeared to be optimum.
3. Out of 6 yeast strains, Candida tropicalis had excellent growth on the hydrolyzate of the corn starch cake, and optimum temperature and initial pH were 30℃ and 6.0 respectively.
4. Optimum liquid medium of Candida tropicalis is urea 0.3%, potassium phosphate monobasic 0.15g and magnesium sulfate 0.04g in 100㎖ of the hydrolyzate of the corn starch cake, while optimum semisolid medium is ammonium chloride 0.4g, potassium phosphate monobasic 0.1%, magnesium sulfate 0.04%.
5. Candida tropicalis could assimilate the sugar in the hydrolyzate up to more than 88.75 %, and a yield of dry yeast reached 19.13.% to the corn starch cake under the liquid culture.
6. Compared to the that of the untreated corn starch calve, the cellulose content of the semisolid fermented cake decreased by 3.76% to 14.7%, whereas dry yeast contents increased by 13.89%.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|