Influencing the growth kinetics of yeast strains with vitamin supplementation

A tétel rövid nézete
dc.contributor.authorMolnár, Judit
dc.contributor.authorLakatos, Erika
dc.contributor.authorÁsványi, Balázs
dc.contributor.statusPhD hallgatóhu_HU
dc.contributor.statusegyetemi oktató, kutatóhu_HU
dc.coverage.temporal2018.06.29.hu_HU
dc.date.accessioned2018-07-12T11:02:38Z
dc.date.available2018-07-12T11:02:38Z
dc.description.abstractThe aim of the curent experiment was to optimize the creation process of single cell protein on plant-based substrate solution with the intention to improve end-product turn aut by means of adding vitamin solution. Based on the results of the fermentation processes of yeast strains, it was concluded that the vitamin-supplementation produced its greatest effect on the dry matter production, primarily on the K. marxianus DSM 4908 strain, while it was less beneficentwhen it comes to the figures of wet cell mass. In addition, it can be assumed that vitamin supplementation increased the maximum specific rate of growth (μmax) and decreased the generation time (tg) significantly. In the case of the K. marxianus yeast strain on corn steep liquor treated with vitamin-supplementation, the highest (μmax) and the lowest (tg) data were observed [(0.226h-1) and (4,4 h), respectively]. Based on the results it was found that K. marxianus DSM 4908 is expedient to be applied on corn steep liquor medium in order to determine its suitability to produce additive for feedinghu_HU
dc.format.extent113-115hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/255481
dc.language.isoenhu_HU
dc.subjectfunctional feedhu_HU
dc.subjectyeast strainhu_HU
dc.subjectSCPhu_HU
dc.subject.disciplinetudományterületek::élelmiszertudományokhu_HU
dc.titleInfluencing the growth kinetics of yeast strains with vitamin supplementationhu_HU
dc.typeidegen nyelvű peer review publikációhu_HU
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Wittmann Antal Növény-, Állat- és Élelmiszertudományi DI