Utilization of prickly pear waste for baker's yeast production.

Naàssa Diboune,Nabil Nancib,Aicha Nancib,Jaime Aníbal,Joseph Boudrant

doi:10.1002/bab.1753

Abstract

The feasibility of baker's yeast production using fruits and peels of Opuntia ficus indica (OFI) as carbohydrate feedstock was investigated. Two response surface methodologies involving central composite face centered design (CCFD) were successfully applied. The effects of four independent variables on baker's yeast production from OFI fruit juice was evaluated using the first CCFD. The best results were obtained with 24H of inoculum age, 30°C temperature, 200rpm of agitation, and 10% inoculum size. At the maximum point, the biomass concentration reached 9.29g/L. A second CCFD was performed to optimize the sugar extraction from OFI fruit peels. The potential of these latter as a fermentation substrate was determined. From the experimental results, the OFI fruit peel is an appropriate carbon source for the production of baker's yeast. The maximum biomass concentration was 12.51g/L. Different nitrogen supplements were added to promote the yields of baker's yeast. Corn steep liquor was found to be the best alternative nutrient source of casein hydrolysate and yeast extract for baker's yeast production.

Highlights

Algeria is a home to many agricultural wastes and surpluses which generally are partially or entirely unutilized, like Opuntia ficus indica (OFI)
Baker's yeast production from OFI fruit juice 3.1.1.Optimization of Culture Conditions Based on CCFD, response surface methodology (RSM) was used for optimization of fermentation process design factors
The baker's yeast production from fruit was carried out using response surface methodology (RSM) based on central composite face centered design (CCFD)

Summary

Introduction

Algeria is a home to many agricultural wastes and surpluses which generally are partially or entirely unutilized, like Opuntia ficus indica (OFI). This study aimed to investigate the use of OFI wastes as the main raw material for the production of baker's yeast from Saccharomyces cerevisiae. A second CCFD was performed to optimize the sugar extraction from OFI peel The ability of this strain in using OFI fruit peel for production of baker's yeast and the effects of different nitrogen sources, were evaluated. Extraction of OFI peel sugar Fruit peels were cut into small pieces and dried in a ventilated oven at 60°C for 72 h This was followed by grinding of the dried peels for a few minutes in a domestic coffee grinder, sieving and storing at room temperature until further use. A suitable portion of OFI fruit peel juice was diluted to the desired concentration of reducing sugars for use as the carbon source in the fermentation medium.

Objectives

Results

Conclusion