A STUDY ON YEAST CULTURE FROM RESIDUE OF DRIED BANANA FOR USING AS FEED SUPPLEMENT

Authors

  • Waraporn Phalee Faculty of Science and Technology, Pibulsongkrarm Rajabhat University
  • Prapasiri Jaipong Faculty of Food and Agricultural Technology, Pibulsongkrarm Rajabhat University
  • Norakamol Laorodphan Faculty of Food and Agricultural Technology, Pibulsongkrarm Rajabhat University
  • Anawat Phalee Faculty of Food and Agricultural Technology, Pibulsongkrarm Rajabhat University
  • Pratipan Mesangsin Faculty of Food and Agricultural Technology, Pibulsongkrarm Rajabhat University
  • Chakkrit Sreela-or Faculty of Food and Agricultural Technology, Pibulsongkrarm Rajabhat University
  • Kunlanat Sukkhaphaet Faculty of Food and Agricultural Technology, Pibulsongkrarm Rajabhat University
  • Tossaporn Incharoen Faculty of Agriculture, Natural Resources and Environment, Naresuan University
  • Suphawadee Yeamkong Faculty of Food and Agricultural Technology, Pibulsongkrarm Rajabhat University

DOI:

https://doi.org/10.14456/lsej.2023.10

Abstract

This research aimed to study  the yeast culture from the dried banana residue for use as a feed supplement. Yeast culture was carried out from the residue of dried banana and mixed with distilled water in a total ratio of 5 treatments such as 1:2, 1:4, 1:6, 1:8 and 1:10, respectively. Each mixture (100 g) was mixed with 1 g baker yeast (Saccharomyces cerevisiae) and incubated in a 100 rpm shaken bath at 30°C for 72 hours. Afterwards, yeast cultures obtained by using the spread plate technique were counted. The results showed that the number of yeast was increased when  the water ratio increased. Yeast culture from the residues of dried banana mixed with distilled water at a ratio of 1:10 showed the greatest number of yeast production and followed by 1:8 (6.10 × 107 cfu/g), 1:6 (5.40 × 107 cfu/g), 1:4 (4.80 × 107 cfu/g) and 1:2 (7.34 × 106 cfu/g), respectively. The current study concluded that the mixture of dried banana residues and distilled water at a ratio of 1:10 could increase the highest number of yeast. This process may be one approach for increasing the value added and utilization of agricultural waste due to producing live yeast for a feed supplement in the future.

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Published

2023-03-16

How to Cite

Phalee, W. ., Jaipong, P. ., Laorodphan, N. ., Phalee, A. ., Mesangsin, P. ., Sreela-or, C., Sukkhaphaet, K. ., Incharoen, T. ., & Yeamkong, S. (2023). A STUDY ON YEAST CULTURE FROM RESIDUE OF DRIED BANANA FOR USING AS FEED SUPPLEMENT. Life Sciences and Environment Journal, 24(1), 111–117. https://doi.org/10.14456/lsej.2023.10

Issue

Vol. 24 No. 1 (2023): January - June

Section

Research Articles

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