Dergiler / Turkish Journal of Engineering and Environmental Sciences / 1998 / Cilt: 22 - Sayı: 5
Effects of Various Supplements on Riboflavin Production by Ashbya gossypii in Whey
- Sayfa
- 371–376
- DOI
- —
Özet
Fermentation studies on the production of riboflavin were carried out with whey and whey supplemented with various supplements in Erlenmayer flasks and a laboratory fermenter using Ashbya gossypii. Riboflavin production started to increase most rapidly after 2 days of fermentation and continued to increase until the 5th day. The quantities of riboflavin produced by A. gossypii in whey after 8 days of Erlenmayer flask fermentation with bran, soybean flour, glycine + peptone and sucrose as supplements; were 389.5, 120.7, 101.7 and 87.5 mg/L, respectively. The lowest yields were obtained using peptone and soybean oil (23.2 and 17.5 mg/L, respectively) and supplements. Riboflavin produced in whey by A. gossypii during 8 days of fermentation in a fermenter were found to be four times higher than in Erlenmayer flask studies.
Abstract
Fermentation studies on the production of riboflavin were carried out with whey and whey supplemented with various supplements in Erlenmayer flasks and a laboratory fermenter using Ashbya gossypii. Riboflavin production started to increase most rapidly after 2 days of fermentation and continued to increase until the 5th day. The quantities of riboflavin produced by A. gossypii in whey after 8 days of Erlenmayer flask fermentation with bran, soybean flour, glycine + peptone and sucrose as supplements; were 389.5, 120.7, 101.7 and 87.5 mg/L, respectively. The lowest yields were obtained using peptone and soybean oil (23.2 and 17.5 mg/L, respectively) and supplements. Riboflavin produced in whey by A. gossypii during 8 days of fermentation in a fermenter were found to be four times higher than in Erlenmayer flask studies.