2.1. Microorganism
S. cerevisae var. bayanus from the Wine Institute (N.AG.RE.F.)
collection was used for the fermentation of hydrolyzed potato peel
waste (PPW), and was maintained on a malt agar slant. The agar
slant consisted of malt extract (3 g L1), yeast extract (3 g L1),
peptone (5 g L1), agar (20 g L1) and distilled water (up to 1 L).
For the inoculum, the culture was grown aerobically in 250 ml
flasks in a shaking water bath at 32 C for 48 h. The liquid media
consisted of yeast extract (3 g L1), peptone (3.5 g L1), KH2PO4
(2 g L1), MgSO47H2O (1gL1), (NH2)2SO4 (1 g L1), glucose
(10 g L1) and distilled water. Six percent of inoculum was used
for the fermentation of PPW.
2.1. MicroorganismS. cerevisae var. bayanus from the Wine Institute (N.AG.RE.F.)collection was used for the fermentation of hydrolyzed potato peelwaste (PPW), and was maintained on a malt agar slant. The agarslant consisted of malt extract (3 g L1), yeast extract (3 g L1),peptone (5 g L1), agar (20 g L1) and distilled water (up to 1 L).For the inoculum, the culture was grown aerobically in 250 mlflasks in a shaking water bath at 32 C for 48 h. The liquid mediaconsisted of yeast extract (3 g L1), peptone (3.5 g L1), KH2PO4(2 g L1), MgSO47H2O (1gL1), (NH2)2SO4 (1 g L1), glucose(10 g L1) and distilled water. Six percent of inoculum was usedfor the fermentation of PPW.
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