Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Yeast production from virgin grape marc.

R B Lo Curto1, M M Tripodo

  • 1Department of Organic and Biological Chemistry, University of Messina, Italy. rlocurto@isengard.unime.it

Bioresource Technology
|March 27, 2001
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Production of feruloyl esterases and xylanases by Talaromyces stipitatus and Humicola grisea var. thermoidea on industrial food processing by-products.

Bioresource technology·2007
Same author

Opuntia ficus indica (L.) Mill. mucilages show cytoprotective effect on gastric mucosa in rat.

Phytotherapy research : PTR·2007
Same author

Synergy between xylanases from glycoside hydrolase family 10 and family 11 and a feruloyl esterase in the release of phenolic acids from cereal arabinoxylan.

Applied microbiology and biotechnology·2005
Same author

Study on the increment of the production of gastric mucus in rats treated with Opuntia ficus indica (L.) Mill. cladodes.

Journal of ethnopharmacology·2002
Same author

SCP and crude pectinase production by slurry-state fermentation of lemon pulps.

Bioresource technology·2002
Same author

Biological effect of Opuntia ficus indica (L.) Mill. (Cactaceae) waste matter. Note I: diuretic activity.

Journal of ethnopharmacology·2001

Virgin grape marc (VGM) can be used to produce valuable yeast biomass through fed-batch fermentation. This sustainable method offers an alternative to traditional sugar sources, yielding yeast comparable in quality to those from molasses.

Area of Science:

  • Biotechnology
  • Food Science
  • Sustainable Chemistry

Background:

  • Grape marc, a byproduct of winemaking, is often underutilized.
  • Traditional fermentation processes primarily focus on ethanol production or waste disposal.
  • There is a need for sustainable valorization of agricultural byproducts.

Purpose of the Study:

  • To investigate the potential of virgin grape marc (VGM) as a substrate for single-cell protein (SCP) production using Saccharomyces cerevisiae.
  • To evaluate the feasibility of producing high-value yeast biomass from VGM through fermentation.
  • To compare the productivity and quality of yeast derived from VGM with those from conventional sources like molasses.

Main Methods:

  • Extraction of a sugar-rich solution from fresh grape marc.

Related Experiment Videos

  • Fed-batch fermentation of the extracted VGM solution using Saccharomyces cerevisiae.
  • Analysis of yeast biomass productivity and quality.

    • Main Results:

    • A simple extraction method yields a sugar-rich solution from grape marc.
    • Fed-batch fermentation of VGM enables the production of high-value yeast biomass.
    • Yeast productivity and quality from VGM are comparable to those obtained from molasses.

    Conclusions:

    • Virgin grape marc presents a viable and sustainable alternative substrate for yeast biomass production.
    • This approach offers significant economic and environmental benefits, particularly in grape-producing regions with limited access to traditional sugar sources.
    • The valorization of VGM into SCP contributes to a circular economy in the agri-food industry.