Table 2.
Composition of yeasts grown on YP + G or CH + B after 24 h batch fermentation
| C. jadinii | W. anomalus | B. adeninivorans | Thermosacc® Dry | |||||
|---|---|---|---|---|---|---|---|---|
| YP + G | CH + B | YP + G | CH + B | YP + G | CH + B | YP + G | CH + B | |
| Crude proteina | 51.9 ± 0.3 | 57.6 ± 0.2 | 54.6 ± 1.9 | 50.2 ± 0.3 | 48.7 ± 0.5 | 51.0 ± 2.0 | 47.3 ± 0.1 | 54.2 ± 0.5 |
| Nucleic acids | 4.4 ± 0.1 | 4.9 ± 0.2 | 5.8 ± 0.0 | 4.1 ± 0.4 | 2.5 ± 0.2 | 2.8 ± 0.1 | 3.1 ± 0.4 | 2.6 ± 0.0 |
| Crude lipid | 0.5 ± 0.2 | 1.1 ± 0.5 | ND | 1.2 ± 0.0 | 0.2 ± 0.1 | 1.2 ± 0.4 | 0.4 ± 0.2 | 1.8 ± 0.1 |
| Est Total Carbohydratesb | 42.3 | 35.1 | 41.2 | 43.5 | 45.6 | 42.3 | 48.2 | 37.7 |
| Ash | 5.3 ± 0.3 | 6.2 ± 0.6 | 4.2 ± 0.4 | 5.1 ± 0.1 | 5.5 ± 0.2 | 5.5 ± 0.5 | 4.1 ± 0.3 | 6.3 ± 0.0 |
The Table shows mean values derived from duplicate fermentations ± standard deviation. Prior to the analysis, yeast cells were washed and freeze–dried. Values are mean ± SD (n = 2)
aThe protein content equals N x 6.25, which means that non-protein nitrogen is included
bThe total carbohydrate fraction was estimated as follows: Est Total Carbohydrates = 100 − Crude Protein − Crude lipid − Ash. Nucleic acids are not included here since these are also covered by Kjeldahl nitrogen