Effect of different levels of Saccharomyces cerevisiae supplementation on in vitro gas production kinetics of some grape yield by-products
Journal Title: Journal of BioScience and Biotechnology - Year 2017, Vol 6, Issue 1
Abstract
The aim of this study was to determine the chemical composition of some grape yield by-products supplemented with Saccharomyces cerevisiae and gas production characteristics using in vitro gas production technique. The treatments contained 0, 2.5, 5 and 7.5 g yeast Saccharomyces cerevisiae (Sc) per kg of samples based on dry matter, respectively. The gas production profiles in triplicate fitted with the equation of Y = A (1 – e-ct). The data was analyzed using completely randomized design. Total phenols (TP) and total tannins (TT) contents were highest for raisin waste (RW). The TP content (g/kg DM) ranged from 30.1 in grape pomace (GP) to 96.3 in RW, which also had the higher TT (72.1 g/kg DM). At the early incubation times (2 and 4 h), the treatments with Sc 7.5 g/kg DM had the highest in vitro gas production volume within treatments (P<0.05). At the all of incubation times, treatments with Sc 7.5 g/kg DM had the highest gas production compared with control treatment (treatment without Sc; P<0.05). It was concluded that in vitro gas production parameters of dried grape by-products was improved with addition of yeast Saccharomyces cerevisiae at all levels.
Authors and Affiliations
Maghsoud Besharati, Akbar Taghizadeh
Keywords
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