Utilization of salted whey for cultivation of some economical important microorganisms /
الاستفادة من الشرش المالح فى تنمية بعض الميكروبات ذات الاهمية الاقتصادية
Heba Mohammed Mahmoud Kanzy ; Supervised Olfat Sayed Mahmoud Barakat , Nasr Fawzy Nasr , Hoida Abdulla Mohammed
- Cairo : Heba Mohammed Mahmoud Kanzy , 2015
- 105 P. : charts , facsimiles ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Microbiology
The present study was carried out to evaluate utilization of salted cheese whey as raw material for production of economically important products i.e. caroteniod as natural antioxidant pigments with many important biological activities. A new yeast strain was isolated from salted cheese whey and identified according to its morphological, cultural, biochemical characteristics and the genus-specific 18s rRNA as R. mucilagenosa (Y 17485). Its intracellular and extra cellular extracts showed no influence on mice survival. The identified strain was grown to study the effect of NaCl concentration, incubation temperature, initial pH, incubation period, aeration and inoculum size on dry biomass and carotenoid production. The maximum biomass was obtained from medium containing 10% NaCl while the highest amount of carotenoid was obtained in a medium containing 6% NaCl. The obtained result showed that the isolated strain will be a promising microorganism for commercial production of carotenoid