Utilization of prickly pear waste for baker's yeast production

• Autor(a) principal: Diboune, Naassa
• Data de Publicação: 2019
• Outros Autores: Nancib, Aicha, Nancib, Nabil, Aníbal, Jaime, Boudrant, Joseph
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.1/14252
• topic: Opuntia ficus indica; Hot water pretreatment; Saccharomyces cerevisiae; Ethanol production; Biomass production; Nitrogen source; Raw material; Date syrup; Cell cycle; Fermentation; Baker's yeast; Response surface methodology; Thermal pretreatment

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 degrees 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.