Effect of different levels of Saccharomyces cerevisiae supplementation on in vitro gas production kinetics of some grape yield by-products
Loading...
Date
2017-11-15
Authors
Besharati, Maghsoud
Taghizadeh, Akbar
Journal Title
Journal ISSN
Volume Title
Publisher
Plovdiv University Press “Paisii Hilendarski”
Abstract
The aim of this study was to determine the chemical composition of some grape yield by-products supplemented with Saccharomyces cerevisiae and gas production characteristics using in vitro gas production technique. The treatments contained 0, 2.5, 5 and 7.5 g yeast Saccharomyces cerevisiae (Sc) per kg of samples based on DM, respectively. The gas production profiles in triplicate fitted with equation of Y ═ A (1 – e-ct). The data was analyzed using completely randomized design. Total phenols (TP) and total tannins (TT) contents were highest for raisin waste (RW). The TP content (g/kg DM) ranged from 30.1 in grape pomace (GP) to 96.3 in RW, which also had the higher TT (72.1 g/kg DM). At the early incubation times (2 and 4 h), the treatments with Sc 7.5 g/kg DM had the highest in vitro gas production volume within treatments (P<0.05). At the all of incubation times, treatments with Sc 7.5 g/kg DM had the highest gas production in compared with control treatment (treatment without Sc; P<0.05). It was concluded that in vitro gas production parameters of dried grape by-products was improved with addition of yeast Saccharomyces cerevisiae at all levels.
Description
Keywords
in vitro gas production, grape yield by-products, probiotic, Saccharomyces cerevisiae