ISSN:
1745-4549
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The nutritive values of propionic acid bacteria (Pb) grown in whey media as mixed cultures and as a 2-stage fermentation with a lactose-fermenting yeast (Y-Pb) were determined.Yields were 14 g of cells per liter for Pb cultures and 16 g/liter for Y-Pb fermentations. When the fermentation medium and cells were dried together, total solids equalled 28 g/liter. The BOD of the whey was reduced over 90% in both fermentations. Adequate yields of vitamins, particularly B12, were obtained in both fermentations. The in vitro enzymatic digestibility of the cultures was increased by mechanical disruption of cells; however, this cell breakage did not affect Biological Value (BV). The essential amino acid composition was equal to or better than the FAO Standard Reference Protein. The BV of the Y-Pb was 25% higher than Pb and 10–40% higher than other microbial cell masses, including Torula yeast, commercial yeast and BP yeast from n-paraffin.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4549.1977.tb00323.x
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