β-Glucan production of Saccharomyces cerevisiae by using mango-fermented wastewater
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Abstract
Three types of fermented mango wastewater including salted fermented, sweet fermented, and dried pickled, were used in this study. The result revealed that salted-fermented showed significantly highest in lightness (L*), while greenness (a*) and yellowness (b*) were found in sweet fermented. For chemical properties, all fermented wastewater showed acidity properties and significantly highest total soluble solids found in sweet-fermented. Microbiological properties were significantly highest in salted fermented. For the optimum condition formula for the growth of Saccharomyces cerevisiae, β-glucan production, and the ratio of wastewater to distilled water 1:4 showed the highest yield and β-glucan production. Then, this condition was selected to study the optimum time on yield and β-glucan production. Results exhibited that the significantly highest yield was in sweet fermented for yeast cultivation at 72 h. The significantly highest β-glucan production was also found in sweet fermented for yeast cultivation at 24 h. Overall, the obtained results implied that the wastewater from fermented mango could be used as the media for yeast cultivation and recycling of agro-industrial wastewater.
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References
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