Fermentation is an exothermic process which involves the chemical breakdown of a substance by bacteria, yeasts or other microorganisms. Conventionally, molasses was used in fermentation for ethanol and animal feed production1. Molasses is thick and dark syrup; a byproduct from sugar refining produced through crystallization and elimination of sucrose from original juice2. Molasses is used as a substrate for yeast production because of its accessibility, reasonable price. Moreover; it does not contain stuff to inhibit fermentation3,4.
Molasses as described provides carbon essential and nitrogen (main element for yeast development) for the growth of microorgansims. Yeast extracts have elevated concentrations of amino acids, vitamins, peptides and growth simulating compounds. It is as a vital supplement for the growth of microorganisms5. Therefore, addition of yeast extract into the culture medium (inoculation) would enhance the growth of yeast for inoculum development in cocoa bean fermentation. Healthy inoculum is significant to produce favorable conditions to produce microorganisms, because it is can minimizes the length of the lag phase in fermentation6, valuable in fermentation of cocoa beans.
N.H. Mahazar and colleagues performed an investigation to optimize the component of culture medium for the utmost cultivation of Candida sp. and Blastobotrys sp. In this experiment, molasses and yeast extract were used as medium composition and Response Surface Methodology (RSM) to optimize the molasses and yeast extract.
Scientists noted maximum growth of Candida sp. (7.63 log CFU mL–1) and Blastobotrys sp. (8.30 log CFU mL–1) through fermentation. It was found that optimum culture media for the growth of Candida sp., consist of 10% (w/v) molasses. On the other hand, 2% (w/v) yeast extract and 1.94% (w/v) molasses and 2% (w/v) yeast extract showed highest performance in case of Blastobotrys species. Conclusively this research demonstrated that maximum growth of Candida sp. and Blastobotrys sp., can be obtained through culture medium containing molasses and yeast extract which will ultimately serve as initial culture for cocoa bean fermentation.
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17 November, 2019