Production of food yeast from whey ultrafiltrate by dialysis culture
Yeast ( Kluyveromyces fragilis ) concentrations up to 90 g dry weight/litre were obtained by dialysis culture in an 8 litre fermenter and the concentrations of lactose in the whey ultrafiltrate reservoirs were reduced to 5–8 g/litre during the cultivation period. A marked and progressive fall in cel...
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| Veröffentlicht in: | Journal of applied chemistry and biotechnology 1977, Vol.27 (1), p.165-169 |
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| Format: | Artikel |
| Sprache: | eng |
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| container_end_page | 169 |
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| container_issue | 1 |
| container_start_page | 165 |
| container_title | Journal of applied chemistry and biotechnology |
| container_volume | 27 |
| creator | Lane, Alan G. |
| description | Yeast (
Kluyveromyces fragilis
) concentrations up to 90 g dry weight/litre were obtained by dialysis culture in an 8 litre fermenter and the concentrations of lactose in the whey ultrafiltrate reservoirs were reduced to 5–8 g/litre during the cultivation period. A marked and progressive fall in cell yield was observed as the concentration of yeast increased. Modelling experiments indicated that this fall was consistent with the effects of maintenance energy requirements and that the effect could be minimised by a four‐fold increase in the rate of dialysis. The feasibility of achieving the required increase with improved membranes was confirmed in experiments in which the rate of dialysis using existing membranes was shown to be doubled by either prior enzymic hydrolysis of the lactose or by doubling the membrane area. |
| doi_str_mv | 10.1002/jctb.5020270124 |
| format | Article |
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Kluyveromyces fragilis
) concentrations up to 90 g dry weight/litre were obtained by dialysis culture in an 8 litre fermenter and the concentrations of lactose in the whey ultrafiltrate reservoirs were reduced to 5–8 g/litre during the cultivation period. A marked and progressive fall in cell yield was observed as the concentration of yeast increased. Modelling experiments indicated that this fall was consistent with the effects of maintenance energy requirements and that the effect could be minimised by a four‐fold increase in the rate of dialysis. The feasibility of achieving the required increase with improved membranes was confirmed in experiments in which the rate of dialysis using existing membranes was shown to be doubled by either prior enzymic hydrolysis of the lactose or by doubling the membrane area.</description><identifier>ISSN: 0375-9210</identifier><identifier>EISSN: 1935-0554</identifier><identifier>DOI: 10.1002/jctb.5020270124</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><ispartof>Journal of applied chemistry and biotechnology, 1977, Vol.27 (1), p.165-169</ispartof><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c124G-28c6a8b93d361d0906db2f2955148590aa4a6da3ff5aee0ffc170f6548c3838d3</citedby><cites>FETCH-LOGICAL-c124G-28c6a8b93d361d0906db2f2955148590aa4a6da3ff5aee0ffc170f6548c3838d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4024,27923,27924,27925</link.rule.ids></links><search><creatorcontrib>Lane, Alan G.</creatorcontrib><title>Production of food yeast from whey ultrafiltrate by dialysis culture</title><title>Journal of applied chemistry and biotechnology</title><addtitle>J. Appl. Chem</addtitle><description>Yeast (
Kluyveromyces fragilis
) concentrations up to 90 g dry weight/litre were obtained by dialysis culture in an 8 litre fermenter and the concentrations of lactose in the whey ultrafiltrate reservoirs were reduced to 5–8 g/litre during the cultivation period. A marked and progressive fall in cell yield was observed as the concentration of yeast increased. Modelling experiments indicated that this fall was consistent with the effects of maintenance energy requirements and that the effect could be minimised by a four‐fold increase in the rate of dialysis. The feasibility of achieving the required increase with improved membranes was confirmed in experiments in which the rate of dialysis using existing membranes was shown to be doubled by either prior enzymic hydrolysis of the lactose or by doubling the membrane area.</description><issn>0375-9210</issn><issn>1935-0554</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1977</creationdate><recordtype>article</recordtype><recordid>eNpFkE1LxDAQhoMoWFfPXvMHujtJOml7lF2twqIeFMFLSPOBXXeNJF20_96WFb28c3jnGYaHkEsGcwbAFxvTt3MEDrwExosjkrFaYA6IxTHJQJSY15zBKTlLaQOAhUTIyOoxBrs3fRc-aPDUh2Dp4HTqqY9hR7_e3ED32z5q303ZO9oO1HZ6O6QuUTNW--jOyYnX2-QufueMPN9cPy1v8_VDc7e8WudmfKjJeWWkrtpaWCGZhRqkbbnnNSIrKqxB60JLq4X3qJ0D7w0rwUssKiMqUVkxI4vDXRNDStF59Rm7nY6DYqAmCWqSoP4ljER-ILrUu--_dR3flSxHJerlvlGvkomV5Kga8QNVoV-L</recordid><startdate>1977</startdate><enddate>1977</enddate><creator>Lane, Alan G.</creator><general>John Wiley & Sons, Ltd</general><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>1977</creationdate><title>Production of food yeast from whey ultrafiltrate by dialysis culture</title><author>Lane, Alan G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c124G-28c6a8b93d361d0906db2f2955148590aa4a6da3ff5aee0ffc170f6548c3838d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1977</creationdate><toplevel>online_resources</toplevel><creatorcontrib>Lane, Alan G.</creatorcontrib><collection>Istex</collection><collection>CrossRef</collection><jtitle>Journal of applied chemistry and biotechnology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lane, Alan G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Production of food yeast from whey ultrafiltrate by dialysis culture</atitle><jtitle>Journal of applied chemistry and biotechnology</jtitle><addtitle>J. Appl. Chem</addtitle><date>1977</date><risdate>1977</risdate><volume>27</volume><issue>1</issue><spage>165</spage><epage>169</epage><pages>165-169</pages><issn>0375-9210</issn><eissn>1935-0554</eissn><abstract>Yeast (
Kluyveromyces fragilis
) concentrations up to 90 g dry weight/litre were obtained by dialysis culture in an 8 litre fermenter and the concentrations of lactose in the whey ultrafiltrate reservoirs were reduced to 5–8 g/litre during the cultivation period. A marked and progressive fall in cell yield was observed as the concentration of yeast increased. Modelling experiments indicated that this fall was consistent with the effects of maintenance energy requirements and that the effect could be minimised by a four‐fold increase in the rate of dialysis. The feasibility of achieving the required increase with improved membranes was confirmed in experiments in which the rate of dialysis using existing membranes was shown to be doubled by either prior enzymic hydrolysis of the lactose or by doubling the membrane area.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jctb.5020270124</doi><tpages>5</tpages></addata></record> |
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| identifier | ISSN: 0375-9210 |
| ispartof | Journal of applied chemistry and biotechnology, 1977, Vol.27 (1), p.165-169 |
| issn | 0375-9210 1935-0554 |
| language | eng |
| recordid | cdi_crossref_primary_10_1002_jctb_5020270124 |
| source | Access via Wiley Online Library |
| title | Production of food yeast from whey ultrafiltrate by dialysis culture |
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