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Utilization of beet molasses and whey for fat biosynthesis by a yeast

1986; Elsevier BV; Volume: 18; Issue: 1 Linguagem: Inglês

10.1016/0141-4607(86)90104-6

1878-3171

W. Bednarski, J. Leman, J. Tomášík,

Food composition and properties

From a number of yeast strains capable of fat biosynthesis on a medium with beet molasses, Candida curvata D was selected as being most efficient. The optimum conditions for fat biosynthesis by C. curvata D were pH, 5·4; temperature, 30°C; sucrose content of the medium, 25 g litre−1. Cultivation of C. curvata D on a medium with beet molassed and whey gave food fat and biomass fields. The biomass, preserved separately or together with the spent medium, could be used as a fat-protein component of feeds for poultry, pigs or cattle.