New Researches in Biotechnology - Facultatea de Biotehnologii ...

Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011medium based on sugar beet molasses supplemented with mineral salts and vitaminsresponded in a similar way to medium based on mixture of molasses supplemented withminerals. Given that the incorporation of many ingredients requires more input into theindustrial production of yeast biomass, the formulation of media based on mixture ofmolasses with incorporation of ammonium salts and minerals is considered as costeffectivein condition.The most significant influence on the yield in biomass is represented by biotin.The results of this study indicate the feasibility of industrial application of two solutions, inorder to obtain a similar yield in yeast biomass:→ utilization of sugar beet molasses as main raw material, supplemented with biotin;→ utilization of a mixture of sugar beet and sugar cane molasses, with no addition ofvitamins.ACKNOWLEDGEMENTS. The work was financially supported by the projectPOSDRU/89/1.5/S/52432 of 01.04.2010 - Institutional organization of a postdoctoralschool of national interest "Applied biotechnology with impact in the Romanian economy";the project was co-funded by the EU Social Fund in the framework of the SectorialOperational Programme 2007-2013 for Human Resources Development.REFERENCES1. Benitez, B., Gasent-Ramirez, J. M., Castrejon, F. and Codon, A. C. (1996): Development of newstrains for the food industry. Biotechnol. Prog. 12: 149–163.2. Burrows, S. (1970): Baker’s yeast. In: Rose AH, Harrison JS (eds) The yeasts: yeast technology,vol 3. Academic Press, London, 349–420.3. Chen, S. L., Chiger, M. (1985): Production of bakers’ yeast. In: Moo-Young M (ed)Comprehensive biotechnology, Vol 3. Pergamon Press, Oxford, 429–462.4. Ferrari, M.D., Bianco, R., Froche, C., Loperena, M.L. (2001): Baker’s yeast production frommolasses/cheese whey mixtures. Biotechnol. Lett. Vol. 23, 1:1–4.5. Gelinas, P. (2010): Mapping Early Patents on Baker’s Yeast Manufacture. ComprehensiveReviews in Food Science and Food Safety Vol. 9, 5: 483-497.6. Goksungur,Y., Zorlu, N. (2001): Production of ethanol from beet molasses by calcium alginateimmobilized yeast cells in a packed bioreactor. Turk. J. Biol. 25:265-275.7. Hansen, E.C. (1896): Practical studies in fermentation: being contributions to the life history ofmicro-organisms. London: E. & F. N. Spon., 277.8. Jiru, T.M. (2009): Evaluation of yeast biomass production using molasses and supplements. AThesis Submitted to the School of Graduate Studies, Faculty of Science Department of Biologyof Addis Ababa University in Partial Fulfillment of Degree of Master of Science in Biology(Applied Microbiology), Addis Ababa, Ethiopia, 7-17.9. Kristiansen, B. (1994): Integrated design of fermentation plant. The production of bakers’ yeast.VCH Verlagsgesellschaft mbH, Weinheim.10. Lee, J., Lee, S.Y., Park, S., Middelberg, A.P.J. (1999) Control of fedbatch fermentations.Biotechnol. Adv. 17, 1:29–48.11. Maqueda, M., Pérez-Nevado, F., Regodón, J.A., Zamora, E., Álvarez, M.L., Rebollo, J.E.,Ramírez, M. (2011): A low-cost procedure for production of fresh autochthonous wine yeast. J.Ind. Microbiol. Biotechnol. Vol. 38, 3:459–469.12. Reed, G., Peppler, H. (1973): Yeast Technology. Wesport, CT, Avi Publishing Company.131