Optimization of Baker’s Yeast Production on Date Extract Using Response Surface Methodology (RSM)

Ali, Mounira Kara; Outili, Nawel; Kaki, Asma Ait; Cherfia, Radia; Sara, Benhassine; Benaissa, Akila; Chaouche, Noreddine Kacem

doi:10.3390/foods6080064

Cited by 13 publications

(14 citation statements)

References 33 publications

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“…Optimization of baker's yeast production using date juice as the sole carbon source using the response surface methodology method has been studied by Ali et al [32] and the study showed the success of using date juice in obtaining a good yield of the yeast biomass at the initial conditions of the fermentation process (sugar concentration 70.93 g/L, temperature 32.9°С and pH 5.35).…”

Section: Factor Selection and Organization Of Experimentsmentioning

confidence: 99%

Optimization of Baker’s Yeast Production on Grape Juice Using Response Surface Methodology

Mahmood¹,

Ali²,

Darwesh³

et al. 2023

Response Surface Methodology - Research Advances and Applications

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The purpose of this study is to complete as an example the fermentation conditions allowing the production of Saccharomyces cerevisiae yeast biomass in large quantities using the juice as the same carbon source. Determination of the best of five factors affects the production of dry biomass by baker’s yeast. The optimal value of the five factors affecting the process of biomass production by the baker’s sourdough was determined. The experimental design was performed using CCD (Central Composite Experimental Design), and the response surface methodology method was used to determine the best possible amount of production of yeast and has reached (41.44 g/L) after 12 hours of fermentation, under the following optimal conditions (temperature (30.11°С), pH (4.75), sugar concentration (158.36 g/L), the ratio of carbon to nitrogen (an essential nutrient for yeast growth) that is (11.9), and initial concentration of yeasts (2.5 g/L). Three kinematic models (Monod, Verhulst, and Tessier) were also selected for the purpose of studying the kinetic performance of S. cerevisiae yeast, and the best results were obtained based on the Verhulst model. The Leudeking Piret model has also been successfully used to estimate substrate during fermentation.

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Section: Factor Selection and Organization Of Experimentsmentioning

confidence: 99%

Optimization of Baker’s Yeast Production on Grape Juice Using Response Surface Methodology

Mahmood¹,

Ali²,

Darwesh³

et al. 2023

Response Surface Methodology - Research Advances and Applications

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“…Some selected local strains are sometimes more efficient in biomass production than commercial strains [79,[109][110][111][112][113]. While, from the case of date palm, obtained yeast biomass is different due to the date varieties and the volume of the equipments [114][115][116]. The second advantage is to valorize the renewable low cost substrates and finding other interesting species like Cr.…”

Section: Yeast Biomass Productionmentioning

confidence: 99%

Inventoried Yeast Species in Algeria

Benkhalifa¹

2023

Biomedical Engineering

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In Algeria, the study of yeasts remained marginalized for a long time. One of the supposed causes would be the reduction of examples in the school system. In medicine, species are identified because of their pathogenicity. But in food production and other fields, yeasts are mentioned as quantification in the quality-control process as well as molds. In addition to homemade breads, traditions of fermentation involving yeasts are the process of other local products, such as dairy products, vinegars, beverages, and authentic cheeses. Yeasts affect fruits and plants but also increase yields and protect species from other pathogenic microorganisms. Some conscious researchers have looked into the prospecting of yeast showing their properties and evaluating their interest, adopting biotechnology approaches, and covering several environments. 131 taxa are listed in this first compilation with 27 species in human health, 30 in animal health, 27 from dairy products, 24 taxa isolated from soils, 41 from agricultural products, and 17 concerned environmental purposes. Biotechnologies concern 44 taxa in varied topics of biomass, ethanol, vinegar, enzymes, and esters. Sixteen selected natural products inhibit 14 yeast species. Many isolated strains are promising in agriculture, agri-food, and biotechnologies and present new economic prospects. The idea of national depository is proposed.

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“…Kara Ali [189] studied the production of the biomass of S. cerevisiae on an optimized medium using date extract as the only carbon source in order to obtain a good yield of the biomass. The biomass production was carried out according to the central composite experimental design (CCD) as a response surface methodology.…”

Section: Sourdoughmentioning

confidence: 99%

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Voidarou

Αντωνιάδου

Rozos

et al. 2020

Foods

141

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Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn’s disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hippocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, “Gentlemen, the microbes will have the last word for human health.” In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.

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Optimization of Baker’s Yeast Production on Date Extract Using Response Surface Methodology (RSM)

Cited by 13 publications

References 33 publications

Optimization of Baker’s Yeast Production on Grape Juice Using Response Surface Methodology

Optimization of Baker’s Yeast Production on Grape Juice Using Response Surface Methodology

Inventoried Yeast Species in Algeria

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

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