Soy Flour as Alternative Culture Media for Yeasts

Nirmala Ravimannan
Nirmala Ravimannan
Sevvel Pathmanathan
Sevvel Pathmanathan
University of Jaffna

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Soy Flour as Alternative Culture Media for Yeasts

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Abstract

The high cost of readymade media like Potato Dextrose Agar, Nutrient agar, Peptone yeast Extract agar and media alike has deprived the use of these in laboratories with low facilities. Legume seeds and products have been found to be a very good protein source. The present study deals with the feasibility of using soy flour as an alternative culture media to grow yeasts. Soy flour has several functional properties other than its high protein content which has been reported as 50%. As the starch content is very low it has a higher dissolving property and it solidifies easily due to its gelling ability. Therefore soy flour can serve as a good nutrient source as well as to replace agar to some extent due to its solidifying property. It was found in this study that soy flour had shown to be a simple, cheap source which can replace peptone in the conventional medium.

References

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Nirmala Ravimannan. 2016. \u201cSoy Flour as Alternative Culture Media for Yeasts\u201d. Global Journal of Science Frontier Research - C: Biological Science GJSFR-C Volume 16 (GJSFR Volume 16 Issue C3).

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Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Keywords
Classification
GJSFR-C Classification FOR Code: 270499
Version of record

v1.2

Issue date
August 24, 2016

Language
en
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Soy Flour as Alternative Culture Media for Yeasts

Nirmala Ravimannan
Nirmala Ravimannan <p>University of Jaffna</p>
Sevvel Pathmanathan
Sevvel Pathmanathan

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