مهندسی شیمی ایران

مهندسی شیمی ایران

تولید عصارۀ مخمر برپایۀ استفاده‌از ملاس چغندر در کشت ساکارومایسس سرویزیه

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانشجوی کارشناسی ارشد مهندسی شیمی، دانشگاه رازی
2 دانشکده مهندسی و نفت دانشگاه رازی، کرمانشاه، ایران
چکیده
هدفاز این مطالعه، کاهش هزینه­های تولید عصارۀ ­مخمر با انجام کشت ناپیوسته تحت شرایط هوازی از ساکارومایسس سروزیه بر ملاس ­چغندر ( Brix °    و68و  قند کل g gmolasses-1 0/751) به­عنوان تنها منبع تأمین­کنندۀ ­کربن است. اثر بازدارندگی استفادهاز ملاس بر رشد مخمر تا غلظت g L-1 100 دیدهنشد و معادلۀ سینتیکی مونود باثابت‌های h-10/151 = μmax  و gL-110/30=  KS رشد مخمر را بادقت خوبی توصیفکرد. هم‌چنین، در مدلسازی انرژی ­نگهداری سلولی مقدارهای g gcell-1 h-10/0518 mS = و g g-1 1/739 = YX/S,t تعیینشد که نشان­گر دستیابیبه تودۀ ­زیستی متراکم در مرحلۀ تخمیر بود. 
پساز تخمیر، فرایندهای اتولیز، پلاسمولیز و امواج فراصوت برای واپاشی دیوارۀ سلولی، مطالعه‌شد و نتایجنشانداد که ادغام پلاسمولیز بااستفادهاز محلول NaCl M 0/5 و فراصوت kHz 20 در دمای °C 25 پساز min 60 بهترین عملکرد را دردستیابیبه بیشترین بازده تولید عصارۀ مخمر از تودۀ زیستی (YP/X) بهمیزان g g-1 0/813 با درصد خلوص پروتئین (YP) %72/8 داشت.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Production of Yeast Extract Based on the Use of Beet Molasses in the Cultivation of Saccharomyces Cerevisiae

نویسندگان English

.S Kanjouri 1
Alireza Habibi 2
1 ,M. Sc. Student of Chemical Engineering, Razi University
2 Razi University, Faculty Of Engineering, Chemical Engineering Department
چکیده English

This study aimed to reduce the production cost of yeast extract by the batch cultivation of Saccharomyces cerevisiae on beet molasses as the sole carbon source under the aerobic condition. The inhibitory effect of the substrate on yeast growth up to a concentration of 100 g L-1 was not observed and the Monod-kinetic model with constants μmax = 0.151 h-1 and KS = 10.30 g L-1 described perfectly the yeast growth. Also, in the cell maintenance energy modeling, the values of mS = 0.0518 g gcell-1 h-1 and YX/S,t = 1.739 g g-1 were determined which is in agreement with the high cell dense achievement in the fermentation stage. After fermentation, the processes of autolysis, plasmolysis, and ultrasound were studied for the disruption of cell-wall and the results showed that a combination of the plasmolysis process using 0.5 M NaCl and ultrasound at 20 kHz and 25 °C for 60 min was the best conditions to obtain the highest production efficiency of yeast extract from biomass (YP/X) of about 0.813 g g-1 with a protein purity percent (YP) of 72.8%.

کلیدواژه‌ها English

Industrial Microbiology
Microbial Growth Kinetics
Cell Wall Disruption
Autolysis
Plasmolysis
Ultrasound Waves
 
 
[1]        Takalloo, Z., Nikkhah, M., Nemati, R., Jalilian, N., & Sajedi, R. H. (2020). Autolysis, plasmolysis and enzymatic hydrolysis of baker's yeast (Saccharomyces cerevisiae): a comparative study. World Journal of Microbiology and Biotechnology, 36(5), 68. https://doi.org/10.1007/s11274-020-02840-3
[2]        Martínez, J. M., Delso, C., Aguilar, D., Cebrián, G., Álvarez, I., & Raso, J. (2018). Factors influencing autolysis of Saccharomyces cerevisiae cells induced by pulsed electric fields. Food Microbiology, 73,67-72.
[3]        Dimopoulos, G., Tsantes, M., & Taoukis, P. (2020). Effect of high pressure homogenization on the production of yeast extract via autolysis and
beta-glucan recovery. Innovative Food Science and Emerging Technologies, 62(5), 102340.
[4]        https://www.fortunebusinessinsights.com/yeast-extract-market-106656
[5]        Tao, Z., Yuan, H., Liu, M., Liu, Q., Zhang, S., Liu, H., Jiang, Y., Huang, D., & Wang, T. (2023). Yeast extract: Characteristics, production, applications and future perspectives. Journal of Microbiology and Biotechnology, 33(2), 151–166.
[6]        Malairuang, K., Krajang, M., Sukna, J., Rattanapradit, K., & Saethawat Chamsart, S. (2020). High cell density cultivation of Saccharomyces cerevisiae with intensive multiple sequential batches together with a novel technique of fed-batch at cell level (FBC). Processes, 8, 1321. Doi:10.3390/pr8101321.
[7]        Robatjazi, R., Azin, M., & Sohraby, N. (2020). Optimization of a culture medium for the production of Saccharomyces cerevisiae using glucose syrup and corn steep liquor. Biological Journal of Microorganism, 9(35), 29-39, [In Persian].
[8]        Medizi, P., Maskoki, A., Elahi, M.m & Mortazavi. S. A. (2014). Investigating and comparing the replacement of molasses by dates, raisins and whey in the production of baker's yeast (S. cerevisiae). Iran Journal of Food Science and Industry Research, 10(1), 1-8, [In Persian].
[9]        https://www.selinawamucii.com/insights/prices/iran/molasses/#retail-prices
[10]      Ferrari, M. D., Bianco, R., Froche, C., & Loperena, M. L. (2001). Baker's yeast production from molasses/cheese whey mixtures. Biotechnology Letters, 23(1), 1-4.
[11]      Win S. S., Impoolsup, A., & Noomhorm, A. (1996) Growth kinetics of Saccharomyces cerevisiae in batch and fed-batch cultivation using sugarcane molasses and glucose syrup from cassava starch, Journal of Industrial Microbiology, 16(1), 117-123.
[12]      Haddadin, J. S. (2009). Production of biomass from whey permeate and starch hydrolysates by Saccharomyces cerevisiae and Kluyveromyces marxianus. Egyptian Journal of Agricultural Sciences, 60(1), 74-85.
[13]      Guyot, S., Pottier, L., Bertheau, L., Dumont, J., Miokono, E. D. H., Dupont, S., Ragon, M., Denimal, E., Marin, A., Hallsworth, J. E., Beney, L., & Gervais, P. (2021). Increased xerotolerance of Saccharomyces cerevisiae during an osmotic pressure ramp over several generations. Microbial Biotechnology, 14(4), 1445-1461.
[14]      Awad, T. S., Moharram, H. A., Shaltout, O. E., Asker, D. Y. M. M., & Youssef, M. M. (2012). Applications of ultrasound in analysis, processing and quality control of food: A review. Food Research International, 48(2), 410-427.
[15]      Guerrero, S., López-Malo, A., & Alzamora, S. M. (2001). Effect of ultrasound on the survival of Saccharomyces cerevisiae: influence of temperature, pH and amplitude. Innovative Food Science and Emerging Technologies, 2(1), 31-39.
[16]      Hezarjaribi, M., Ardestani, F., & Ghorbani, H. R. (2016). Single cell protein production by Saccharomyces cerevisiae using an optimized culture medium composition in a batch submerged bioprocess. Applied Biochemistry and Biotechnology, 179, 1336-1345.
[17]      Běehalová, B., & Beran, K. (1986). Autolysis of disintegrated cells of the yeast Saccharomyces cerevisiae. Acta Biotechnologica, 6(2), 1147-152.
[18]      DuBois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. T., & Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28(2), 350-356.
[19]      Berzosa, A., Delso, C., Sanz, J., Sánchez-Gimeno, C., & Raso, J. (2023). Sequential extraction of compounds of interest from yeast biomass assisted by pulsed electric fields. Frontiers in Bioengineering and Biotechnology, 11, 1197710.
[20]      Krantz, M., Nordlander, B., Valadi, H., Johansson, M., Gustafsson, L., & Hohmann, S. (2004). Anaerobicity prepares Saccharomyces cerevisiae cells for faster adaptation to osmotic shock. Eukaryotic cell, 3(6), 1381-1390.
[21]      Shahmohammadi, A., & Fanaei Shikholislami, M. A., (2011). Bioreactor modeling of bakery yeast production in batch and fed-batch cultivations. Iranian Chemical Engineering Journal, 10, 55. Doi:20.1001.1.17355400.1390.10.55.4.7 (In Persian)
[22]      Habibi, A., & Vahabzadeh, F. (2013). Degradation of formaldehyde at high concentrations by phenol-adapted Ralstonia eutropha closely related to pink-pigmented facultative methylotrophs. Journal of Environmental Science and Health, Part A, 48(3), 279-292.
[23]      Ardestani, F., & Shafiei, S., (2014). Non-structured kinetic model for the cell growth of Saccharomyces cerevisiae in a batch culture. Iranica Journal of Energy and Environment, 5(1), 8-12.
[24]      Ahmad, F., Jameel, A. T., Kamarudin, M. H., & Mel, M. (2011). Study of growth kinetic and modeling of ethanol production by Saccharomyces cerevisae. African Journal of Biotechnology, 16(81),18842-18846.
[25]      Nourouzpour, M. M., Habibi, A., & Amiri, F. (2024). Kinetic studies and dynamic modeling of sophorolipids production by Candida catenulata using different carbon sources. Chemical Product and Process Modeling, https://doi.org/10.1515/cppm-2023-0078.
[26]      Otero, M. A., Wagner, J. R., Vasallo, M. C., Garcı́a, L., & Añón, M. C. (2000). Thermal behavior and hydration properties of yeast proteins from Saccharomyces cerevisiae and Kluyveromyces fragilis. Food Chemistry, 69(2), 161-165.