Yeast Biotechnology 2.0

Willaert, Ronnie

doi:10.3390/fermentation4040098

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2020

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“…The logarithmic phase is the optimum phase in producing ß-glucan, because at this phase the amount of S. cerevisiae's cells reached its highest, thus the amounts of ß-glucan also reached maximum (Willaert, 2019). Based on Fig.…”

Section: Resultsmentioning

confidence: 95%

The Utilization of Vegetable and Fruit Wastes for Saccharomyces cerevisieae Cell Wall Based β-Glucan Production with Antioxidant Activity

Utama¹,

Irena²,

Lembong³

et al. 2020

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The study aims to determine the number of mass and antioxidant activity of β-glucan extracted from S.cerevisieae which grown on vegetable and fruit wastes. The method used is experimental with descriptive analysis which consisted of 3 treatments namely banana waste, papaya waste, and napa cabbage waste as fermentation medium, repeated thrice. Fermentation medium was made by mixing waste with water with the ratio of 1:2. Ten percent (w/v) of S.cerevisieae was inoculated and incubated for 48 hours, at 27 ℃. Extraction of β-glucan was carried out using acid-alkaline methods and antioxidant activity was tested by DPPH (2,2-Diphenyl-1-picrylhydrayl) method and the microstructure of β-glucan is determined by Scanning Electrone Microscope. The result showed that the best medium in producing β-glucan was papaya waste which resulting 19.094 g β-glucan mass, with radical scavenging activity of 20.71 % and globular diameter of 533 μm.

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Section: Resultsmentioning

confidence: 95%