Protein enrichment of potato processing waste through yeast fermentation |
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Authors: | Gélinas P Barrette J |
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Affiliation: | Food Research and Development Centre, 3600, Casavant Blvd. West, Saint-Hyacinthe, Que., Canada J2S 8E3. gelinasp@agr.gc.ca |
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Abstract: | Potato starch obtained from waste waters of chips manufacturing was used as a fermentation substrate for yeast protein enrichment. Among 18 yeast strains, 6 strains were screened according to their biomass yield and protein content after fermentation for 16 h at 30 degrees C in an aerated glucose-based liquid media (4.5 Ls). Using concentrated media (25% solids) made from potato starch pre-hydrolyzed with malt flour and batch-fermented for 20 h at 26 degrees C under aerobic conditions, Candida utilis ATCC 9256 was the most efficient protein-forming strain. Scaled-up at the 100 Ls level, the aerobic batch process was improved under fed-batch conditions with molasses supplementation. After drying, fermented starch contained 11-12% protein, including 7-8% yeast protein. |
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