Journal of Food, Agriculture and Environment

A comparative study on date syrup (dips) as substrate for the production of baker’s yeast (Saccharomyces cerevisiae)

Author(s):

Fahad M. Al-Jasass ¹, Salah M. Al-Eid ^2*, Siddig H. H. Ali ³

Recieved Date: 2010-01-26, Accepted Date: 2010-04-18

Abstract:

The suitability of date syrup (dips) as a substrate for the production of baker’s yeast (Saccharomyces cerevisiae) was examined and compared with molasses substrate as a reference. With regard to nutrient content, dips compared very well with molasses in this respect. Dips included more sugars, biotin and pantothenic acid than molasses, about similar contents of nitrogen, phosphorus and magnesium, about half the content of potassium (but still enough for baker’s yeast production), and much less m-inositol. Like molasses, dips contained some compounds, including formic, acetic and propionic acid, toxic to Saccharomyces cerevisiae while other toxic compounds occasionally found in molasses such as nitrite, sulfite and butyric acid were not detected in dips. Addition of molasses to dips at 1:1 ratio will bring the end concentration of formic acid to values below toxicity level. Hence, dips can be used at 50% of the substrate for production of baker’s yeast, which is a reasonable amount of utilization.

Keywords:

Date, dips, molasses, baker’s yeast, biotin, pantothenic acid, substrates, formic acid, propionic acid

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Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 2
Category: Food and Health
Pages: 314-316

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