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Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey

Author

Listed:
  • Chryssa Nouska

    (Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, Orestiada, Greece)

  • Ioanna Mantzourani

    (Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, Orestiada, Greece)

  • Athanasios Alexopoulos

    (Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, Orestiada, Greece)

  • Eugenia Bezirtzoglou

    (Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, Orestiada, Greece)

  • Argyro Bekatorou

    (Department of Chemistry, University of Patras, Patras, Greece)

  • Konstantoula Akrida-Demertzi

    (Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina, Greece)

  • Panagiotis Demertzis

    (Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina, Greece)

  • Stavros Plessas

    (Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, Orestiada, Greece)

Abstract

The growth of Saccharomyces cerevisiae (baker's yeast) and kefir was studied in substrates containing pomegranate juice, molasses, and cheese whey, at various conditions such as fermentation temperature, air supply, initial sugar concentration, and substrate composition. The results showed that, in the case of kefir, the highest production yield of biomass (0.24 g/g of utilised sugar) and productivity (6.5 g/l/day) was obtained in 40/60 and 20/80% of pomegranate/cheese whey. S. cerevisiae grew easily on all substrates with higher cell mass yields (0.34 g/g) and productivities (13.1 g/l/day) compared to kefir, with the best results obtained at the ratio of 40/60 and 20/80% of pomegranate/molasses. These results are promising regarding the exploitation of non-conventional substrates, such as the juice from discarded pomegranate fruits of a currently significantly increasing market, for microbial biomass production.

Suggested Citation

  • Chryssa Nouska & Ioanna Mantzourani & Athanasios Alexopoulos & Eugenia Bezirtzoglou & Argyro Bekatorou & Konstantoula Akrida-Demertzi & Panagiotis Demertzis & Stavros Plessas, 2015. "Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(3), pages 277-282.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:3:id:351-2014-cjfs
    DOI: 10.17221/351/2014-CJFS
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    Cited by:

    1. Bo LI & Xin GAO & Na LI & Jun MEI, 2018. "Fermentation process of mulberry juice-whey based Tibetan kefir beverage production," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(6), pages 494-501.

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