Abstract
The present study was aimed to study the optimum conditions of producing yeast biomass and lytic enzymes, and removal of total solids from dairy waste water. Results showed that dairy waste water serve as a good substrate, enabling the growth of Saccharomyces cerevisia S4, which produced a considerable amount of yeast biomass. Maximum production of biomass was 26g/l obtained after 96h fermentation, at pH6, temperature 30°C and dairy waste concentration of 2.5% w/v. The maximum activity of α-amylase and protease were (67.7, 60.2)U/mg, respectively obtained when cultured the yeast in dairy waste water 2.5%w/v at pH6 and incubated for 120h at 30°C. The maximum reduction of total suspended solids and total dissolved solids were (44.1,53.6)% respectively observed after 96h of fermentation period at 30°C.
Highlights
Cheese whey is a by-product of dairy industries, the watery portion that forms during the coagulation of milk casein in cheese making or in casein manufacture
The results obtained in figure (1- 4) found that the maximum level of extracellular protease and biomass production by Saccharomyces Cerevisiae S4 was at optimum pH6, temperature 30°C and 120h incubation period
The obtained results was in agreement with that observed by [ 22] they found that the maximum level of extracellular protease and biomass production by Saccharomyces Cerevisiae was at optimum pH 6, temperature 25°C and 120 h incubation period
Summary
Cheese whey is a by-product of dairy industries, the watery portion that forms during the coagulation of milk casein in cheese making or in casein manufacture. Proteases are enzymes that catalyze hydrolytic reactions in which protein molecules are degraded to peptides and amino acids These constitute a very large and complex group of enzymes, which differ in properties such as substrate specificity, active site and catalytic mechanism, pH and temperature optima and stability profile. Amylases are used for hydrolyzing carbohydrate and other constitutes of soy beans and wheat into simple sugar constituents These enzymes find potential application in a number of industrial processes such as food processing, fermentation, textile, and papers industries and with the advent of new frontiers in biotechnology [6]. The ability of isolates to produce lytic enzymes was studied
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