THE UTILISATION OF GRAPE MARC FOR OBTAINING FEED PROTEIN WITH ETHANOL CONSUMING YEASTS.

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Bibliographic Details
Title:	THE UTILISATION OF GRAPE MARC FOR OBTAINING FEED PROTEIN WITH ETHANOL CONSUMING YEASTS.
Authors:	RODINO, Steliana¹ steliana.rodino@yahoo.com, BUTU, Marian¹ marian_butu@yahoo.com, NEGOESCU, Constanta², TUDOR, Valentina³, MICU, Marius Mihai³ micumariusmihai@yahoo.com
Source:	Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development. 2013, Vol. 13 Issue 3, p247-252. 6p.
Subjects:	Feed processing, Protein synthesis, Agricultural industries, Fermentation, Plant biomass, Opacity (Optics)
Abstract:	The research presented in this work has been directed to achieve an optimal and economic medium, for the protein biosynthesis. The carbon source and the mineral elements are provided by the fresh marc diffusion solution and the source of organic nitrogen and growth factors are provided by proteic wine yeast extract. For the alcoholic fermentation it was used a strain of Saccharomyces ellipsoideus and for obtaining the biomass, a strain of Candida robusta. There were performed two series of experiments in which the alcoholic fermentation progress was monitored as follows: by titration of the carbohydrates, at the beginning and respectively at the end of the fermentation; by determining the optical density of the culture medium and by the determination of alcohol in the fermented solution. Protein biosynthesis was monitored by measurement of the alcohol concentration at the beginning and end of the process, by the determination of the optical density of the culture medium, by the determination of residual sugar, and by determining wet and dry biomass. The wet biomass was used for the protein titration. At the termination of the bioprocess was determined the dry matter in the culture medium [ABSTRACT FROM AUTHOR]
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Database:	Engineering Source

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Abstract:	The research presented in this work has been directed to achieve an optimal and economic medium, for the protein biosynthesis. The carbon source and the mineral elements are provided by the fresh marc diffusion solution and the source of organic nitrogen and growth factors are provided by proteic wine yeast extract. For the alcoholic fermentation it was used a strain of Saccharomyces ellipsoideus and for obtaining the biomass, a strain of Candida robusta. There were performed two series of experiments in which the alcoholic fermentation progress was monitored as follows: by titration of the carbohydrates, at the beginning and respectively at the end of the fermentation; by determining the optical density of the culture medium and by the determination of alcohol in the fermented solution. Protein biosynthesis was monitored by measurement of the alcohol concentration at the beginning and end of the process, by the determination of the optical density of the culture medium, by the determination of residual sugar, and by determining wet and dry biomass. The wet biomass was used for the protein titration. At the termination of the bioprocess was determined the dry matter in the culture medium [ABSTRACT FROM AUTHOR]
ISSN:	22847995