Continuous Propagation of
Trichosporon cutaneum
in Cheese Whey
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Published:1967-11
Issue:6
Volume:15
Page:1339-1344
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ISSN:0003-6919
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Container-title:Applied Microbiology
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language:en
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Short-container-title:Appl Microbiol
Author:
Atkin Cavit1,
Witter L. D.1,
Ordal Z. John1
Affiliation:
1. Department of Food Science, University of Illinois, Urbana, Illinois 61801
Abstract
Trichosporon cutaneum
, a nonfermenting yeast, was used to convert cheese whey lactose into microbial cell material. The doubling time for this organism in a laboratory-scale continuous propagator was 2 hr in a whey medium fortified with ammonium sulfate and corn steep liquor. Cellular growth and efficiency of conversion of lactose to cell material was higher than with
Saccharomyces fragilis
. When grown in whey, the nitrogen content of
T. cutaneum
was 3.5% and the distribution of amino acids per gram of cell protein was similar to that of commercial food yeasts.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
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