Focusing on Modern Food Industry (FMFI) Volume 2 Issue 4, November 2013
Optimization of Pomace and Banana Peel
Fermentation for Production of Single Cell
Oil
A. Kulkarni*1, A. Singh2, B.K Kumbhar3, M. Sahgal4
Department of Post Harvest Process & Food Engineering, College of Technology, GB Pant University of Agri &
Technology, Pantnagar 263 145 U.S Nagar, Uttarakhand, INDIA
2
corresponding author e-mail: asingh3@gmail.com
Abstract
Present study was carried out to obtain single cell oil using fermented apple pomace and banana peel. The variables selected for the final experiments were levels of pH (3.0, 4.0 and 5.0), fermentation time (24, 48 and 72 hrs) and inoculum level (0.8, 1.0 and 1.2 ml). Designed experiments were conducted randomly to reveal the effect of these variables on pH, sugar utilization and single cell oil yield. Fermentation of apple pomace (50%) with banana peel (50%) resulted in maximum single cell oil production (5.87%) by using R. minuta. Statistical analysis resulted in the optimum conditions (pH 3.0, fermentation time 56.4 hrs and inoculum level 1.12 ml) for maximum single cell oil production. The model F- value was found to be highly significant at 1% level of significance in case of pH, utilized sugar and single cell oil yield. Hence, second order model could be fitted to predict all the dependent parameters.
Key words
Single Cell Oil; Fermentation; Pomace; Agro Waste Utilization
Introduction
The concept of single cell oil produced by lipidproducing microorganisms as the supplementary sources of conventional oils and fats has attracted attention since early 1980s. Hence, it is very important to develop new oil resources by using microbes, which offers many advantages compared with traditional methods using animal fat and plant oils. Single cell protein production technologies
