Single Cell Protein Production from Papaw and Banana Fruit Juices Using Baker’s Yeast

摘要

There has been an increasing world population that results the need of increase in the foodproduction. Increased protein demand led to the search for new and cheap protein supplements thanconventional protein. Single Cell Protein (SCP) is one of the solutions for the quality protein. This study wasaimed to produce SCP using baker’s yeast from banana and papaw fruit juices in the Liquid State Fermentation(LSF) system. Fermentation media composed of papaw/banana fruit juices 100ml/L (10%), MgSO4 0.5g/L, NaCl0.1g/L, CaCl2 0.1g/L and KH2PO4 1g/L. This was inoculated with 0.5g/50mL of baker’s yeast (pure culture ofSaccharomyces cerevisiae). Before optimization conditions, crude protein yielded 33.6% and 33.41% for papawand banana as sole medium respectively after 24 hours of fermentation at 28°C with 100 rpm in a shakingincubator. The culture growing conditions of the fermentation processes were optimized individually, highercrude SCP yield was obtained after 72 hours of fermentation at 30°C using 40.36 % and 40.29% for papaw andbanana media respectively. When the carbon source was replaced with 5% of each fruit juices, the crude proteinyield was increased to 41.8% and 40.87% for papaw and banana medium respectively. Comparative studyrevealed that papaw medium yielded significantly higher protein content (1.244 times) than that of the bananamedium (1.22 times) with baker’s yeast, after the optimization. This study revealed that papaw and banana fruitjuices could be used as effective carbon sources to produce SCP using baker’s yeast.