Keywords

Yeast, Single Cell Protein, Non-Protein Nitrogen Source, Total Nitrogen Source

Abstract

The effect of adding non-protein nitrogen sources (ammonium sulfate, urea) on increasing protein content during solid-state fermentation of feed yeast and the dynamic changes of nitrogen metabolism during the entire fermentation process were studied. Three types of nitrogen were discussed: assimilation, transformation, and decomposition. Metabolic reaction patterns. The test results show that yeast has a low ability to assimilate non-protein nitrogen. When 3% ammonium sulfate is added, the true protein content can be increased by about 2.3%, while adding 3% urea only increases it by 1.8%. The total nitrogen content is basically constant throughout the fermentation process. This study provides some insights into the protein content determination and quality evaluation of current feed yeast.

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Original research done by Rich China Philippines

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