Alkaline hydrolysis of olive fruits wastes for the production of single cell protein by Candida lipolytica

This study aims to investigate the probable production of single-cell protein (SCP) through an identiied yeast Candida lipolytica 10 DSM 70 56 1, SM -03 01 through the hydro -alkaline decomposition of the olive residuals by the recycling of the olive fruit residues and its use as a carbonic source for yeast growth and to provide the ideal circumstance to gain highest quantity of Carbohydrate of the hydro -alkali product. Alternation of the physical and chemical factors of the nutritional media in order to obtain the highest rate of production. The ideal state of this hydro -decomposition was as follows: 0. 8 M of sodium hydroxide, temperature at 10 0 degrees C and duration time of 60 min. This context provided the highest sugar production, i.e. up to 12 .5 %. The ideal growth of the yeast and production of SCP was after 4 days of incubation with a rotation speed of 15 0 RPM at 30 degrees C and initial pH value of 5. 5 . Moreover, the medium containing 0. 4% peptone as a source was superiors than other used peptone concentration with respect to yeast growth (1 7. 55 g/l) and SCP production (1 1. 24 g/l).

Automated summary

The study aims to investigate the production of single-cell protein through the hydro-alkaline decomposition of olive residuals using identified yeast Candida lipolytica, with the ideal conditions achieving the highest sugar production and yeast growth.