Production and characterization of yeasts grown on media composed of spruce-derived sugars and protein hydrolysates from chicken by-products

Table 2 Composition of yeasts grown on YP + G or CH + B after 24 h batch fermentation

	C. jadinii		W. anomalus		B. adeninivorans		Thermosacc^® Dry
	YP + G	CH + B	YP + G	CH + B	YP + G	CH + B	YP + G	CH + B
Crude protein^a	51.9 ± 0.3	57.6 ± 0.2	54.6 ± 1.9	50.2 ± 0.3	48.7 ± 0.5	51.0 ± 2.0	47.3 ± 0.1	54.2 ± 0.5
Nucleic acids	4.4 ± 0.1	4.9 ± 0.2	5.8 ± 0.0	4.1 ± 0.4	2.5 ± 0.2	2.8 ± 0.1	3.1 ± 0.4	2.6 ± 0.0
Crude lipid	0.5 ± 0.2	1.1 ± 0.5	ND	1.2 ± 0.0	0.2 ± 0.1	1.2 ± 0.4	0.4 ± 0.2	1.8 ± 0.1
Est Total Carbohydrates^b	42.3	35.1	41.2	43.5	45.6	42.3	48.2	37.7
Ash	5.3 ± 0.3	6.2 ± 0.6	4.2 ± 0.4	5.1 ± 0.1	5.5 ± 0.2	5.5 ± 0.5	4.1 ± 0.3	6.3 ± 0.0

The Table shows mean values derived from duplicate fermentations ± standard deviation. Prior to the analysis, yeast cells were washed and freeze–dried. Values are mean ± SD (n = 2)
^aThe protein content equals N x 6.25, which means that non-protein nitrogen is included
^bThe total carbohydrate fraction was estimated as follows: Est Total Carbohydrates = 100 − Crude Protein − Crude lipid − Ash. Nucleic acids are not included here since these are also covered by Kjeldahl nitrogen

ISSN: 1475-2859