Table 4.
Amino acid composition of yeast biomass obtained after fermentation on YP + G or CH + B medium
| C.jadinii | W. anomalus | B. adeninivorans | Thermosacc dry® | Fish mealc | Soybean meald | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Medium | YP + G | CH + B | YP + G | CH + B | YP + G | CH + B | YP + G | CH + B | ||
| Time (h)b | 20 | 20 | 20 | 20 | 20 | 18 | 22 | 20 | ||
| EAAsa | ||||||||||
| Met, M | 5.1 ± 0.2* º | 6.2 ± 0.1* º | 3.9 ± 0.1* º | 4.6 ± 0.0* º | 5.1 ± 0.0* º | 5.6 ± 0.2* º | 6.0 ± 0.1* º | 7.0 ± 0.3* | 16.1º | 7.7* |
| Thr, T | 24.5 ± 0.8 | 26.3 ± 0.3 | 21.8 ± 0.8 | 21.4 ± 0.1 | 21.3 ± 0.1 | 23.8 ± 3.0 | 21.5 ± 0.2 | 25.1 ± 0.9 | 25.4 | 20.2 |
| Val, V | 25.0 ± 0.0 | 29.0 ± 0.3 | 22.9 ± 0.6* | 24.7 ± 0.3 | 20.5 ± 0.2* º | 21.3 ± 0.8* º | 25.2 ± 0.6 | 25.0 ± 0.4 | 26.4 | 24.1 |
| Ile, I | 21.5 ± 0.3 | 24.6 ± 0.4 | 20.6 ± 0.9* | 21.4 ± 0.0 | 16.1 ± 0.1* º | 17.1 ± 0.6* º | 19.3 ± 0.5* º | 23.1 ± 0.2 | 23.7 | 23.1 |
| Leu, L | 32.5 ± 0.8* º | 38.2 ± 0.6 | 31 ± 1.4* º | 32.7 ± 0.2* º | 33.1 ± 0.3* º | 33.9 ± 1.3* º | 29.1 ± 0.4* º | 35.3 ± 0.3* | 42 | 39 |
| His, H | 9.2 ± 0* º | 11.5 ± 0.4 | 9.2 ± 0.1* º | 13.6 ± 0.8 | 8.5 ± 0.3* º | 13.5 ± 0.3 | 8.8 ± 0.1* º | 10.2 ± 0.2* º | 11.8 | 13.5 |
| Lys, K | 42.2 ± 1.8º | 39.5 ± 0.5* º | 42.5 ± 0.4 | 43.1 ± 0 | 26.8 ± 0.9* º | 31.1 ± 0.7* | 32.4 ± 0.7* | 36.8 ± 0.1* º | 45.5º | 32.3* |
| Arg, R | 31.9 ± 1.7 | 28.5 ± 0.0 | 34.6 ± 2.6 | 20.8 ± 0.2* º | 21.0 ± 0.3* º | 23.0 ± 0.9* º | 24.7 ± 0.4* º | 23.6 ± 3.6* º | 35.3 | 37.4 |
| Phe, F | 18.1 ± 0.5*º | 21.5 ± 0.4º | 17.4 ± 0.8*º | 19.4 ± 0.5º | 14.0 ± 0.2*º | 17.3 ± 0.6*º | 16.6 ± 0.3*º | 18.9 ± 0*º | 22.0º | 26.5* |
| Trp, W | 6.2 ± 0.1 | 7.1 ± 0.0º | 5.8 ± 0.3* | 5.8 ± 0.1* | 4.9 ± 0.0* | 6.3 ± 0.1* º | 5.2 ± 0.0* º | 6.1 ± 0.1* | 6.9 | 6.8 |
| NEAAsa | ||||||||||
| Asp, D | 44.3 ± 1.9* | 46.7 ± 0.6* º | 48.4 ± 0.2 | 42.2 ± 0.7* º | 36.8 ± 0.5* º | 40 ± 4.9* º | 42.1 ± 0.9* º | 43.8 ± 1.2* º | 54.7 | 59.5 |
| Ser, S | 23.7 ± 1.1 | 24.5 ± 0.2 | 26.7 ± 0.0 | 23.5 ± 0.0 | 22.6 ± 0.2º | 21.3 ± 1.1* º | 21.6 ± 0.1* º | 22.7 ± 0.0 | 25.3 | 25.8 |
| Glu, E | 72.1 ± 0.8 | 76.1 ± 1.8 | 68.6 ± 0.7º | 64.3 ± 0.9º | 69.1 ± 3.7º | 74.6 ± 10.0 | 73.5 ± 2.4 | 73.8 ± 3.1 | 83.9 | 92.1 |
| Pro, P | 22.0 ± 1.7 | 18.4 ± 0.6 | 23 ± 0.4 | 17.1 ± 0.9 | 29.2 ± 0.6 | 22.7 ± 3.7 | 17.7 ± 0.2 | 19.8 ± 1.6 | 23.1 | 24.1 |
| Gly, G | 30.2 ± 3.2º | 23.4 ± 0.6* | 29.1 ± 1.0º | 20.3 ± 0.0* | 24.2 ± 0.7 | 19.1 ± 1.3* | 21.2 ± 0.6* | 21.3 ± 0.2* | 30.8º | 21.6* |
| Tyr, Y | 14.6 ± 0.8 | 18.2 ± 1.2º | 15.0 ± 0.4 | 17.7 ± 0.6 | 10.9 ± 0.2* º | 12.9 ± 0.6 | 12.7 ± 0.2 | 15.5 ± 0.1 | 15.2 | 14.7 |
| Cys, C | 6.2 ± 1.0 | 5.4 ± 0.2 | 3.3 ± 0.1* º | 4.0 ± 0.0º | 3.2 ± 0* º | 3.5 ± 0.2* º | 4.1 ± 0.0º | 4.3 ± 0.4º | 5.7 | 6.9 |
| Ala, A | 28.5 ± 0.4*º | 29.0 ± 0.3º | 25.3 ± 0.4* | 23.6 ± 0.3* | 25.2 ± 0.4* | 26.2 ± 1.8* | 25.6 ± 0.9* | 27.8 ± 0.2*º | 32.6º | 22.4* |
| SUM AA | 458.7 | 475.2 | 450 | 421 | 393.6 | 414.1 | 408 | 440.9 | 526.4 | 497.8 |
Values are mean ± SD (n= 2). ANOVA analyses were performed for each yeast grown on YP + G or CH + B, including a comparison of means for all pairs using Tukey–Kramer HSD. Amino acids levels that differ significantly (α = 0.05) from levels in fish meal or soybean meal are marked by * and º, respectively. EAAs, essential amino acids; NEAAs, non-essential amino acids
aAll values are in g/kg of dry matter
bTime point (h) during batch fermentations where the yeast protein concentration (g/L) was at or close to its maximum
cThe content of amino acids in fish meal (except tryptophan) was taken from Ref. [38]; the value for tryptophan comes from Ref. [39]
dThe content of amino acids in soybean meal was taken from Ref. [40]