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Debittering of spent brewer's yeast for food purposes.

Krishna, Nand. (1987) Debittering of spent brewer's yeast for food purposes. Die Nahrung, 31. pp. 127-131.

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Abstract

The analysis of spent brewer’s yeast slurry exhibited a five-day biochemical oxygen demand (B.O.D.) of 158400 mg/l at 20% yeast concentration. A treatment process for debittering was tried. The steps include removal of extraneous materials, reduction of the viscosity of slurry, debittering the yeast cells and centrifuging, washing and drying the debittered yeast-cell biomass in a drum dryer. Debittering was carried out successfully by adjusting the pH and temperature of the slurry. pH 10 at 50 “C of the slurry resulted in the complete debittering of the yeast cells in a single treatment without affecting the chemical and essential amino acid compositions.

Item Type: Article
Uncontrolled Keywords: spent brewer’s yeast, debittering, food purpose
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Mar 2018 06:23
Last Modified: 14 Mar 2018 06:23
URI: http://ir.cftri.com/id/eprint/3672

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