CULTURE DEVELOPMENT OF BAKERS YEAST IN SPENT FERMENTATION BROTH FOR PRODUCTION OF SINGLE CELL PROTEIN K. Balasupramaniam and K.B.

Bujang
Faculty of Resource Science and Technology University Malaysia Sarawak 94300 Kota Samarahan, Sarawak Email: bkopli@pps.unimas.my

ABSTRACT Production of single cell protein in Saccharomyces cerevisiae was studied. The yeast was grown in clear shake-flasks using spent fermentation broth from lab-scale production of ethanol as the sole culture medium. The spent fermentation broth was boiled for 2hrs at 80oC to eliminate all traces of ethanol, producing boiled spent fermentation broth (B-SFB). Growth performance was evaluated based on optical density and protein concentration. Yeast cultured in SFB with 50g/L glucose shows highest growth rate while COD removal in all media was almost same.
Keywords: Scenedesmus dimorphus, boiled fermentation broth, lipid extraction, biofuel

INTRODUCTION The aim of this study is to utilize the voluminous amount of wastewater generated daily from lab-scale production of bioethanol. One of the severe problems for fermentation industries today is handling of the strongly polluted wastewaters which are produced from fermentation processes and downstream processing of the fermentation broths (Bujang and Jobli, 2002). This study relates to a process for treating fermentation broth, a by product from the manufacture of ethanol from hydrolyzed sago starch and converting it into a valuable product while at the same time avoiding the customary high organics discharged into waste water treatment systems. The fermentation broth can be used for growing yeast strain while reducing the organic compounds deposited in the broth which means converting the broth into commercially useful yeast product. Bakers yeast is a worldwide commercial product (Bujang and Jobli, 2002). In recent years, Baker's yeast (Saccharomyces cerevisiae) considered the most intensively cultivated and commercial micro-organism has been widely used in leavening of dough (Jorgensen et al., 2002). The fermentation is focus on a maximum biomass yield with limited ethanol production, favoring the oxidative or aerobic metabolic yeast pathway. Baker's yeast or Saccharomyces cerevisiae was chosen as it able to grow in acidic condition and does not require many requirements like other microorganisms (Stein, 1973). The use of fermentation broth for production of single cell protein will assist in reduction of the price of substrate used besides minimizing the adverse effect from the sago industries to the environment and thus adding commercial value to the potential pollutant.

1 | International Congress of the Malaysian Society for Microbiology 2011. Penang. 8-11 Dec., 2011.

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