INFLUENCE OF SOME NITROGENOUS SOURCES ON THE PRODUCTION OF FOOD YEASTKLUYVEROMYCES-FRAGILIS

The effect of addition of different inorganic as well as organic nitro genous compounds to deproteinized whey on growth, protein and ash cont ent of Kluyveromyces fragilis was studied. Increase in biomass product ion was noted with all ten nitrogen sources tested. Protein and ash co ntent of the product varies from 35.5% to 41.8% and 19.2% to 13.5% res pectively depending upon the nitrogen source used. Biochemical oxygen demand of whey reduced significantly after growing Kluyveromyces fragi lis.