Growth of yeasts on spent lucerne whey and their effectiveness in scavenging residual protein

摘要

The yeastsSaccharomycesandRhodotorulawere grown on spent lucerne whey under continuous culture and other culture conditions; cell yield was 5#x2013;6 g/1. The amount of protein and amino acids remaining in the whey after fermentation was determined as a means of checking the ability of these yeasts to scavenge this #x201C;amino acid fraction#x201D; from the whey.Saccharomycesin continuous culture gave the greater depletion of 2.8 g/1, which was improved by the addition of carbohydrate to 3.7 g/1. These figures were, however, only 50 of the total amino acid fraction in the whey. Of a number of other micro-organisms tested,Pseudomonassp. andAspergillus nigershowed the most promise, but neither were as convenient as the yeasts.