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Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 20112. The crop quality in a given ecosystem vary with climatic conditions of theyear (soil- local climate-climate year);3. The analyzed varieties, Cabernet Sauvignon and Merlot have behaveddifferently, depending on environmental conditions and growing zone but depending onclimatic conditions of the crop year.REFFERENCES1. Bonardi L., (2007): Des parallelisms oeno-climatiques entre France et Italie du Nord. ColloqueInternational et pluridisciplinaire sous l’egide de la chaire UNESCO Vin et Culture, Dijon,France;2. Carbonneau A., (1993): Facteur de qualite la richesse en sucres. Le Progres Agric. Vitic., 9;3. Chabin J.P., (2007): Les vignobles beaunois face au rechaffement climatique. ColloqueInternational et Pluridisciplinaire sous l’egide de la chairee UNESCO Vin et Culture, Dijon,France;4. Mark A., Klingshirm, (2002): The chemistry of wine, University of Alabama;5. Pomohaci Nicolai, Namolosanu Ioan, Antoce Oana Ariana, 1993. Metode de analizã si controlutilizate în oenologie, Bucuresti.122
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011SECTION IV: INDUSTRIAL AND ENVIRONMENTALBIOTECHNOLOGYMOLASSES INFLUENCE ON THE EFFICIENCY OF INDUSTRIALBIOTECHNOLOGICAL PROCESSES OF PRODUCING YEAST BIOMASSMIHAELA BEGEA 1,4 , ALEXANDRINA SIRBU 2 , YANNIS KOURKOUTAS 3 ,ROMULUS DIMA 41 University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur Street 3, Cluj-Napoca,Romania, ela_begea@yahoo.com2 Constantin Brancoveanu University, FMMAE Ramnicu Valcea, Romania, sirbu.alexandrina@rdslink.ro3 Democritus University of Thrace, Department of Molecular Biology & Genetics, Alexandroupolis, Greece,ikourkou@mbg.duth.gr4 University Politehnica Bucharest, Splaiul Independentei 313, S6, 060042 Bucuresti, Romania,r_dima@chim.upb.roAbstract. The aim of this study was to investigate the behaviour of selected yeast strains ofSaccharomyces cerevisiae to produce baking yeast biomass on different substrates. The molassesrepresents the main raw material for baking yeast industry in Romania and the most important rolefor an efficient baking yeast technological process is the quality of the molasses used as raw material.The main objective of the research was to investigate the differences in yeast biomass accumulationbetween sugar beet and sugar cane molasses supplemented with biotin, inositol and pantothenic acid.The yield in biomass was calculated for both categories of molasses and a comparison betweentechnological variants was performed in order to settle the most economical variant for the culturemedium. The technological variant using sugar beet molasses used as raw material supplementedwith biotin registered comparable results with the variant using sugar beet molasses in mixture withsugar cane molasses.The results of this study suggest the feasibility of cheaper and more efficient technological procedurethat can be applied in the industrial biotechnological processes.Keywords: molasses, baking yeast, nutrients, process efficiency1. INTRODUCTIONMany different carbohydrate feedstocks can be used for yeast production, butbecause of low costs most companies use cane or beet molasses. Molasses are dense andviscous liquids, with a high amount of solid residues (68–75%) and 48–52% of sucrose[Burrows, 1970]. The molasses quality can affect the yield and quality of the yeastproduced because its composition is highly variable depending on the sucrose reffiningprocedure and on the specific location, soil type, production process and year’s weatherconditions [Kristiansen, 1994: Maqueda et al., 2011].Nowadays, molasses is the standard growth medium for baking yeast and is thecheapest source of carbohydrate [Goksungur and Zorlu, 2001], but many years passedbefore it replaced saccharified cereals. The substitution of saccharified cereal mash by123
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