Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast

Chemical Engineering Transactions

Volumn 17, Issue , 2009, Pages 843-848

  Spigno, G ^a   Fumi, M D ^a   De Faveri, D M ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 76149102932     PISSN: 22839216     EISSN: 22839216     Source Type: Journal    
DOI: 10.3303/CET0917141     Document Type: Conference Paper

References (6)

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2. Ejofor A.O., Chisti Y. and Moo-Young M., 1996, Culture of Saccharomyces cerevisiae on hydrolyzed waste cassava starch for production of baking-quality yeast, Enzyme Microb. Tech. 18,519-525.
3. Ferrari M.D., Bianco R., Froche C. and Loperena M.L., 2001, Baker's yeast production from molasses/cheese whey mixtures, Biotechnol. Lett. 23, 1-4.
4. Filipović S.S., Ristić M.D. and Sakać M.B., 2002, Technology of corn steep application in animal mashes and their quality, Roum. Biotechnol. Lett. 7(3), 705-710.
5. Khan J.A., Abulnaja K.O., Kumosani T.A. and Abou-Zaid A-Z. A., 1995, Utilization of Saudi date sugars in production of baker's yeast, Bioresource Technol. 53, 63-66.
6. Thomas K.C., Hynes S.H. and Ingledew W.M., 2002, Influence of medium buffering capacity on inhibition of Saccharomyces cerevisiae growth by acetic and lactic acids.