Abstract

Summary The most efficient strains that gave high yield and showed rapid rate of growth and shortest generation time were used for determining their protein, non-protein nitrogen, and amino acids content. In addition, different classical foodstuffs were analyzed for protein and amino acids content for comparison with those yeast strains. These studies aimed at elucidating the nutritional value of selected strains of yeast. S. cerevisiae Gr. 104 contained high percentage of protein (55.19 %). Strains S. cerevisiae (Gr. 104, F. 12, and D. 4), C. utilis (F. 86), C. tropicalis (F. 35 and F. 222), C. mycoderma (Gr. 24), and H. anomala (Gr. 5) gave higher amounts of protein per liter culture than other yeast cultures. The results obtained from the hydrolysis of yeast protein showed the presence of all essential amino acids. Lysine, leucine, aspartic acid, glutamic acid, and isoleucine were the major components of yeast protein. Most amino acids of yeast strains were in the same range with eggs, meat muscle, and fish, but the amount of sulphur amino acids was lower than that found in animal proteins, however, higher than that of plant proteins. It was also found that the yeast strains contained an amount of lysine higher than that of cereal proteins. Thus, addition of such yeast protein to cereal foods will not only increase their nutritional value but also increase the assimilability of the original cereal proteins by compensating their deficiencies in some amino acids.

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