Production of Zinc-Yeast from Saccharomyces cerevisiae Fermentation and Determination of Zinc Content by Atomic Absorption Spectrophotometry
Sinta Khairunnisa1,2, Harmita H1,2, Herman Suryadi1,3★★ Corresponding author
- 1Laboratory of Pharmaceutical Chemistry, Medicinal and Bioanalysis, Faculty of Pharmacy, Universitas Indonesia, Depok, INDONESIA.
- 2PT. Akurat Spektra Prima, Tangerang, INDONESIA.
- 3Laboratory of Microbiology and Biotechnology, Faculty of Pharmacy, Universitas Indonesia, Depok, INDONESIA.
CORRESPONDENCE
Herman Suryadi
Laboratory of Pharmaceutical Chemistry, Medicinal and Bioanalysis, Faculty of Pharmacy, Universitas Indonesia, Depok, INDONESIA.
Received: 05-07-2021; Revised: 01-08-2021; Accepted: 18-08-2021.
Volume 11, Issue 3 · pp. 274–277 · PUBLISHED · DOI: 10.5530/ijpi.2021.3.48
ABSTRACT
Objectives:This study aimed to obtain an optimum method for zincyeast production. Materials and Methods: Production of zinc-yeast was prepared using Yeast Extract Peptone Dextrose (YEPD) as a culture medium. Yeast that had been inoculated into culture media was incubated with a shaker at room temperature for 84 hrs, then zinc sulfate was added with various concentrations of 200, 300, and 400 mg/L, and then incubation continued for 24 hrs. The obtain yeast biomass was dried with a Freeze-dryer and analyzed for total accumulated zinc and protein content. Determination of zinc was using atomic absorption spectrophotometry (AAS) at a wavelength of 196 nm, whereas protein content was determined with Bradford method at a wavelength of 595 nm using UV-Vis spectrophotometer. Results: Zinc-yeast with the addition of 200 mg/L zinc sulfate obtained 0.3111 g that contains 2228.60 μg/g of zinc and 0.8515 mg/L of protein. While zinc-yeast with the addition of 300 mg/L zinc sulfate obtained 0.3704 g that contains 2458.30 μg/g of zinc and 0.8682 mg/L of protein. And the last, zinc-yeast with the addition of 400 mg/L zinc sulfate obtained 0.2370 g that contains 2648.43 μg/g of zinc and 0.8935 mg/L of protein. Conclusion:Production of zinc-yeast with the highest zinc and protein content can be obtained by adding 400 mg/L zinc sulfate solution to the stationary phase culture of S. cerevisiae. The modified zinc-yeast production method is simple and can be used for the production of functional food products
KEYWORDS
REFERENCES
As publishedShowing references and in-text citations exactly as published.
Cite this article
SELECT FORMAT
Khairunnisa, S., H, H., & Suryadi, H. (). Production of Zinc-Yeast from Saccharomyces cerevisiae Fermentation and Determination of Zinc Content by Atomic Absorption Spectrophotometry. International Journal of Pharmaceutical Investigation, 11(3), 274–277. https://doi.org/10.5530/ijpi.2021.3.48