Volume 18, Issue 1 (4-1999)                   jame 1999, 18(1): 33-42 | Back to browse issues page

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S.A. Shojaosadati, M.R. Rezaei and B. Rasouli. Optimization of Single Cell Protein Production from Cheese Whey Under Batch and Continuous Cultivation. jame. 1999; 18 (1) :33-42
URL: http://jame.iut.ac.ir/article-1-150-en.html
Abstract:   (6124 Views)
In this research the microorganism was initially isolated and selected after evaluation based on COD reduction of cheese whey and biomass production. The selected microorganism was identified as Trichosporon sp. The cultivation conditions of the microorganism were optimized under batch: temperature 30˚C initial pH = 6 aeration speed = 2 ν.ν.m and agitation rate: 800 rpm. Under these conditions, the specific growth rate and biomass doubling time were measured as 0.59 h-1 and 1.16 h, respectively. The COD reduction and biomass production under optimized batch conditions after 24 hours were obtained as 52% and 8.73 g L-1, respectively. The optimized conditions under continuous cultivation were: temperature, 30˚C agitation rate, 800 rpm aeration speed, 2 ν.ν.m dilution rate, 0.42 h-1 pH in fermentor, 4-5. Under these conditions the biomass production, COD reduction and productivity were obtained as: 8.17 g L-1, 53.21%, and 3.4 g L-1 h-1 respectively. The nutritional value of biomass was evaluated for crude protein, nucleic acid, fat, ass and moisture content. According to the results, the single cell protein obtained in this research is suitable and valuable for animal and poultry feed.
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Type of Study: Research | Subject: General
Received: 2014/10/25 | Published: 1999/04/15

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