The need for organic food supplements such as yeast has gone high especially for manufacturing industries

1. OPTIMIZATION OF
THE GROWTH OF
CANDIDA UTILIS IN
MODIFIED ORANGE
WASTE

2. OUTLINE
• Background of the Study
• Statement of the Problem
• Aims and Objectives of the
Study
• Significance of the Study
• Materials and Methods

3. Background of the study
• Definition of Yeast
• Factors affecting the growth of Yeast
• The significance of yeasts in food technology
Statement of the Problem
Low conversion of agriculture waste into useful product

4. Aim and Objectives of the Study
Aim
The purpose of this study is to Optimize the growth of Candida Utilis in
modified Orange waste for improved protein yield.
Objectives
• To investigate the effect of PH, Temperature, Nutrient amount and
initial substrate to cell ratio on the yield.
• To optimize the process variables and the Protein Yield.
• To develop a quadratic model for the Protein Yield

5. Significance of the Study
Provides alternative source of protein to cover the
demands in a world of low agricultural production and
rapidly increasing population.
Scope of Study
The study will cover the growth of candida in a control
medium where selected factors would vary within a
modified orange waste

6. INTRODUCTION
Yeast is a single-celled microorganism that is a member of the
Fungi kingdom. It consumes sugar and produces by-products
such as carbon dioxide, alcohol, and
other chemical compounds.
Factors affecting the growth of Yeast
• Temperature
• pH
• Nutrient

7. The Significance of
Yeasts in food
technology
• The bioconversion of fruit wastes
into single cell protein production
has the potential to solve the
worldwide food protein deficiency
by obtaining an economical product
for food and feed. Using food
processing leftovers in the
production of single cell protein as
substrate would alleviate pollution.
In this work orange peels will be
used to evaluated for the
production of single cell protein
using candida utilis

8. Methodology
Collection and preparation of substrates
Fermentation
Filtration
Drying
Measurement of Protein Content

10. THANK YOU