STUDY OF YEAST QUALITY ENHANCEMENT BY FORAGE DEPROTEINISED JUICE (DPJ) FERMENTATION

  • Rajesh K. Jadhav Head and Associate Professor, Department of Botany, D.G. Ruparel College, Mumbai, Maharashtra 400016, India
  • Sayali Deshmukh Research Laboratory, Department of Botany, D. G. Ruparel College, Mumbai, Maharashtra 400 016, India

Abstract

Process of green crop fractionation (GCF) was considered and its byproducts were tested for evaluation. The byproducts obtained were pulp, LPC (Leaf protein concentrate), Juice, Deproteinised juice and pressed crop (PC). The dry weight of LPC from each crop was measured. Maize forage LPC was more as compared with other forages. Deproteinised Juice (DPJ) is utilised as a medium for the fermentation of yeast. This yeast growth was compared with  the  yeast  grown on Hansens broth  media as  control. Various concentration ratios of DPJ and Hansens media were prepared and yeast was fermented.  Yeast mycelia grown on DPJ  was  found  higher as  compared  with  other  concentrations. The culture filtrates of yeast  mycelia  collected  and  used  to  study  the  enzyme  invertase by  immobilisation  method  and  the  presence  of  alcohol  was   by  iodoform  test. Almost all the samples of various  concentrations  showed the  presence  of  alcohol by  proper  secretion of  enzyme  zymase. Enzyme  invertase  appropriately  found  less in the  culture  filtrate of  yeast   mycelia  grown  on  DPJ  alone. Therefore DPJ is  responsible  for  less breakdown of  sucrose  as  compared  with  Hansens  media which  breaks down  more  sucrose  into  glucose and  fructose  by the  enzyme  invertase.

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How to Cite
Jadhav, R. K., and S. Deshmukh. “STUDY OF YEAST QUALITY ENHANCEMENT BY FORAGE DEPROTEINISED JUICE (DPJ) FERMENTATION”. Journal of Experimental Sciences, Vol. 9,  , pp. 09-12, doi:https://doi.org/10.25081/jes.2018.v9.3649.
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