Production of Bakers' Yeast in Cheese Whey Ultrafiltrate

摘要: Abstract A process for the production of bakers' yeast in whey ultrafiltrate (WU) is described. Lactose WU was converted to lactic acid and galactose by fermentation. Streptococcus thermophilus selected this purpose. Preculturing S. skim milk considerably reduced its lag. Lactic fermentation 2.3×-concentrated delayed compared with that unconcentrated whey, could not be completed within 60 h. The growth rate fermented differed among strains. utilization similar all strains, but differences occurred. Optimal pH ranges were 5.5 6.0 5.0 5.5, respectively. addition 4 g corn steep liquor per liter increased cell yields. Two sources nitrogen available Saccharomyces cerevisiae: amino acids (corn liquor) ammonium (added during fermentation). Ammonium mostly assimilated on acid. This permit substitution molasses industrial yeast.