Optimization of 2, 6- Dimethoxy benzoquinone production of wheat germ fermented with industrial bakery yeast at Laboratory bioreactor

Hassani, Seyedeh Hajar; Firoozi Bereshneh, Hassan; Babaeipour, Valiollah

Optimization of 2, 6- Dimethoxy benzoquinone production of wheat germ fermented with industrial bakery yeast at Laboratory bioreactor

Document Type : Original Research

Authors

Seyedeh Hajar Hassani ¹

Hassan Firoozi Bereshneh ²

Valiollah Babaeipour ³

¹ Master of Chemical Engineering - Biotechnology, Malek Ashtar University of Technology

² Malek Ashtar University of Technology

³ Faculty of Chemistry and Chemical EngineeringMalek Ashtar University of Technology

Abstract

In this study, the wheat germ was fermented with industrial bakery yeast powder to produce FWGE with high 2,6-DMBQ content in a Bench-scale bioreactor by scale-up approach. The 2,6-DMBQ content of FWGE was increased by optimizing the three initial variables of pH, fermentation temperature, and agitation rate at two levels using the Taguchi method. The 2,6-DMBQ content of the samples was determined at 14, 16, and 18 hours of the fermentation process. Then, the results were analyzed by Qualitek software. The effect of centrifugation speed on turbidity and the yeast's number in the final supernatant was then investigated. Finally, the supernatant was dried by spray dryer with an inlet temperature of 120 °C and outlet temperature of 70°C, and the amount of active 2,6-DMBQ, pH, moisture, and ash was determined. Under optimal conditions: initial pH of 6, fermentation temperature of 32 °C, and agitation rate of 80 rpm, maximum 1.527 mg of 2,6-DMBQ per gram of FWGE obtained. The separation results showed that the centrifugation rate doesn't have a significant effect on the final turbidity and the number of yeasts left, and thus 3000 g was selected as the optimal speed. However, because of the high content of yeast in the supernatant, filtration was required after centrifugation. Due to the high speed of sample drying, the low moisture of the final product, and high efficiency on an industrial scale, the samples were dried using a spray dryer. Finally, the moisture, protein, ash, and pH of the final product were measured.

Keywords

6-DMBQ

Baker yeast

Bioreactor

Fermented Wheat Germ

Fermentation

20.1001.1.23222115.1401.14.1.6.2

Subjects

Industrial Biotechnology

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