Feed Yeast from Dairy By-Products

Porges, Nandor; Pepinsky, Janet B.; Jasewicz, Lenore

doi:10.3168/jds.s0022-0302(51)91753-5

Cited by 15 publications

(5 citation statements)

References 11 publications

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“…How ever, the author considered the process to be uneconomic in spite of protein yields as high as 52 per cent. Porges et al (176) used Saccharomyces fragilis to remove lactose and soluble protein from whey, to which 1 per cent skim milk had been added, for subsequent use as cattle feed. In order to make effective use of larger amounts of skim milk, additions of ammonium sulphate to the whey were necessary.…”

Section: Substrates For Microbial Food Productionmentioning

confidence: 99%

Foods and Feeds from Fungi

Thatcher¹

1954

Annu. Rev. Microbiol.

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Current interest in the synthesis of food by microorganisms arises from three main considerations: (a) the critical need for food, and in particular for protein, that exists in many parts of the world; (b) the economic advantages of microbial elaboration of foods or vitamins from relatively inexpensive raw materials; (c) the reduction of the cost of disposal of fermentable factory wastes.The reader is asked to accept for the present purpose an interpretation of the titular word "fungi" to include mycelial forms of the Eumycetes (molds), the yeasts, and bacteria. Their potential contribution to the world's food supply will be discussed with regard to the synthesis of fat and protein and of other substances of dietary value; the specific amino acid and fatty acid content of fungal proteins and fats; the nutritional value of fungal foods; their toxicity; the microorganisms studied; and the technology of production from the point of view of basic factors related to the organism, its environ ment, and commercial substrates.The basis of commercial food synthesis by fungi is the high degree of efficiency of these organisms in using energy from cheap carbohydrates to convert elementary nutrients into protein and fat [Foster (78)]. The potential significance of such efficiency is evidenced by the calculation that the produce from one acre of arable land can be converted into ten times as much pro tein by fungi as by animals [Robinson (188)]. Yield data are tabulated by Dunn (62).

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Section: Substrates For Microbial Food Productionmentioning

confidence: 99%

Foods and Feeds from Fungi

Thatcher¹

1954

Annu. Rev. Microbiol.

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“…The strain most often used has been K/uyverol1lyces jragilis (Porges, Pepinski and Jasewicz, 1951;Wasserman, 1960;Chapman, 1966;Admunson, 1967;Ladet et al, 1972;Bernstein and Plantz, 1977;Moulin and Ga)zy, 1976;Moulin, Ratomahenina and Galzy, 1976;Giec and Kosikowski, 1982). Candida intermedia was also recommended by Meyrath and Bayer (1979) for the Vienna UKM process.…”

Section: Production Of Food Yeastmentioning

confidence: 99%

Whey, a Potential Substrate for Biotechnology

Moulin¹,

Galzy²

1984

Biotechnology and Genetic Engineering Reviews

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“…Microorganisms can make a direct contribution to the world's food supply without making demands on the diminishing supply of arable land. Yeasts can be grown for use in human (1, 21,57,113,114,153,162) or animal nutrition (20,112,113). They are a good substitute for animal protein and contain fats and carbohydrates as well, and are a rich source of B vitamins (3, 35,89).…”

Section: Food Preservation and Sanitationmentioning

confidence: 99%

Potential for Increasing Food Production Through Microbiology1

Dawson¹

1965

Bacteriological Reviews

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Feed Yeast from Dairy By-Products

Cited by 15 publications

References 11 publications

Foods and Feeds from Fungi

Foods and Feeds from Fungi

Whey, a Potential Substrate for Biotechnology

Potential for Increasing Food Production Through Microbiology1

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