Debittering of spent brewer's yeast for food purposes.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/3672/
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| Title |
Debittering of spent brewer's yeast for food purposes.
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| Creator |
Krishna, Nand.
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| Subject |
04 Yeast
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| Description |
The analysis of spent brewer’s yeast slurry exhibited a five-day biochemical oxygen demand (B.O.D.) of
158400 mg/l at 20% yeast concentration. A treatment process for debittering was tried. The steps include
removal of extraneous materials, reduction of the viscosity of slurry, debittering the yeast cells and centrifuging,
washing and drying the debittered yeast-cell biomass in a drum dryer. Debittering was carried out
successfully by adjusting the pH and temperature of the slurry. pH 10 at 50 “C of the slurry resulted in the
complete debittering of the yeast cells in a single treatment without affecting the chemical and essential amino
acid compositions.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/3672/1/Die%20Nahrung%2031%20%281987%29%202%2C%20127-131.pdf
Krishna, Nand. (1987) Debittering of spent brewer's yeast for food purposes. Die Nahrung, 31. pp. 127-131. |
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