Conversion of yellow wine lees into high-protein yeast culture by solid-state fermentation

Abstract

This study is focussed on the possibility of producing a yeast culture with yellow wine lees as a substrate by solid-state fermentation (SSF). Results showed that a yeast count of 1.58 × 109 CFU/g was achieved by signal factor and orthogonal experiments. After fermentation, the starch content in the yeast culture reduced from 32.2% ± 0.5% to 7.5% ± 0.2… (More)

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Cite this paper

@inproceedings{Hu2014ConversionOY, title={Conversion of yellow wine lees into high-protein yeast culture by solid-state fermentation}, author={Yuanliang Hu and Lina Pan and Yaohao Dun and Nan Peng and Yun-xiang Liang and Shumiao Zhao}, booktitle={Biotechnology, biotechnological equipment}, year={2014} }