title: 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 × 109CFU/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%, and the contents of crude protein and peptide increased from 36.1% ± 0.8% to 48.0% ± 1.0% and 3.9% ± 0.2% to 7.2% ± 0.4%, respectively. Additionally, large amounts of short peptides and free amino acids were detected by fast protein liquid chromatography (FPLC). These results suggest that yellow wine lees are a suitable substrate for the production of yeast cultures. It can serve as a growth-promoting factor and help reduce the shortage of protein feed in the animal industry. This research provides a potential way for the utilization of agro-industrial residues.
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University , Wuhan 430070 , P.R. China ; College of Life Sciences, Hubei Normal University , Huangshi , Hubei 435002 , P.R. China.
authors.forename: Yuanliang
authors.initials: Y
authors.lastname: Hu
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University , Wuhan 430070 , P.R. China.
authors.forename: Lina
authors.initials: L
authors.lastname: Pan
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University , Wuhan 430070 , P.R. China.
authors.forename: Yaohao
authors.initials: Y
authors.lastname: Dun
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University , Wuhan 430070 , P.R. China.
authors.forename: Nan
authors.initials: N
authors.lastname: Peng
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University , Wuhan 430070 , P.R. China.
authors.forename: Yunxiang
authors.initials: Y
authors.lastname: Liang
authors.affiliation: State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University , Wuhan 430070 , P.R. China.
authors.forename: Shumiao
authors.initials: S
authors.lastname: Zhao
keywords: Saccharomyces cerevisiae; protein feed; solid-state fermentation (SSF); yeast culture; yellow wine lees