WHEY

Whey is the liquid remaining after milk has been curdled and strained. It is a
byproduct of the manufacture of cheese or casein and has several commercial
uses. Sweet whey is a byproduct produced during the manufacture
of rennet types of hard cheese, like Cheddar or Swiss cheese. Acid whey (also
known as sour whey) is a byproduct produced during the making of acid types of
dairy products, such as cottage cheese or strained yogurt.
Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum
albumin, immunoglobulins, and proteose-peptones.
 WHEY
Whey is produced worldwide in large amounts and its disposal
causes serious environmental problems due to its high
organic, which makes its full treatment impossible . On the
other hand, whey has a significant nutritional value since it
contains respectable amounts of proteins, lactose, organic
acids, fat, vitamins and minerals. Therefore, its conversion to
products of added value is a major concern for science and
industry. Lactose, the main sugar constituent in whey, can be
metabolised only by a few species of the Kluyveromyces and
Candida yeasts. The yeast S. cerevisiae cannot utilize lactose
because it lacks the enzyme b-galactosidase and lactose
permease. K. marxianus is the only strain used for biomass
production from whey on a commercial scale
 MOLASSES
Molasses is a viscous product resulting
from refiningsugarcane or sugar beets into sugar. Molasses varies
by amount of sugar, method of extraction, and age of plant.
Sugarcane molasses is primarily used for sweetening and
flavoring foods while sugar beet molasses is foul-smelling and
unpalatable.
 MOLASSES
Molasses contain 45–55 % fermentable sugars
including sucrose, glucose, fructose, raffinose,
melibiose and galactose. The use of molasses for
the production of food grade yeast is determined by
their availability and low cost, their composition
and absence of toxic substances and fermentation
inhibitors . The fermentation mixture for optimum
yeast biomass production is usually fixed to
pH=4.5–5.0 and enriched by the addition of extra
nutrients (N, P, Mg, Ca, trace amounts of Fe, Zn, Cu,
Mn, and vitamins, usually biotin), depending on the
initial composition of molasses.
 STARCH
Starch is a polymeric carbohydrate consisting of a large number
of glucose units joined by glycosidic bonds. This polysaccharide is produced by
most green plants as energy storage. It is the most common carbohydrate in
human diets and is contained in large amounts in staple
foods like potatoes, wheat, maize (corn), rice, and cassava.
• Pure starch is a white, tasteless and odorless powder that is insoluble in
cold water or alcohol. It consists of two types of molecules: the linear
and helical amylose and the branched amylopectin. Depending on the plant,
starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by
weight.[4] Glycogen, the glucose store of animals, is a more highly branched
version of amylopectin.
• In industry, starch is converted into sugars, for example by malting,
and fermented to produce ethanol in the manufacture
of beer, whisky and biofuel. It is processed to produce many of the sugars
used in processed foods. Mixing most starches in warm water produces a
paste, such as wheatpaste, which can be used as a thickening, stiffening or
gluing agent. The biggest industrial non-food use of starch is as an adhesive
in the papermaking process. Starch can be applied to parts of some
garments before ironing, to stiffen them.
 STARCH
S. cerevisiae can utilize starch, only after its conversion to
fermentable sugars, glucose and maltose. Hydrolysis of starch to
glucose can be done either by treatment with acid or non-yeast
enzymes. Starch can be utilized by mixed cultures of yeasts and
amylolytic fungi like Aspergillus species for SCP or ethanol
production
 CELLULOSE
Cellulose is an organic compound with the formula (C6H
10O5)n, a polysaccharide consisting of a linear chain of several
hundred to many thousands of β(1→4) linked D-
glucose units.Cellulose is an important structural component
of the primary cell wall of green plants, many forms
of algae and the oomycetes. Some species of bacteria secrete
it to form biofilms.[5] Cellulose is the most abundant
organic polymer on Earth.[6] The cellulose content
of cotton fiber is 90%, that of wood is 40–50%, and that of
dried hemp is approximately 57%.[7][8][9]
 CELLULOSE
Wastes of agriculture and forestry are rich in cellulose,
hemicellulose and lignin. Their enzymatic conversion to
fermentable sugars requires chemical pretreatment
that leads to various polymer fragments. yeast biomass
production on lignocellulosic wastes implies a high
economic cost. A solution to this problem could be the
use of mixed cultures of S. cerevisiae and cellulolytic
microorganisms