Low-Quality Date Syrup (Dibs) as a Cheap Carbon Source and Substrate in Comparative Study with Others to Produce Baker’s Yeast

Baker's yeast (Saccharomyces cerevisiae) production requires substrates containing metabolizable sources of nitrogen, energy, carbon, vitamins, and minerals. While molasses remains the predominant substrate globally, date-derived products present a viable alternative, particularly in date-producing regions. This study evaluated the physicochemical, chemical, and phytochemical characteristics of date syrup (dibs) produced from high-, normal-, and low-quality Saidy cultivar dates, comparing them with commercial carbon sources (commercial dibs, cane syrup, and cane molasses). Low-quality date fruit dibs (LQDFD) demonstrated notable potential as a primary carbon source, with total sugar content of 56.82% (w/w) and suitable mineral composition. Physical analysis revealed significant differences in extraction percentage (56.23–64.22%), pH (1.3193–1.3923 g/cm³), color (ICUMSA units), density, and viscosity among samples. Chemical composition analysis showed LQDFD contained 72.66% total carbohydrates, 1.10% total protein, and essential minerals including potassium (373.67 mg/100g) and magnesium (187.67 mg/100g). Sugar profiling indicated predominantly reducing sugars (glucose 27.90%, fructose 22.03%) suitable for fermentation. Phytochemical analysis showed higher flavonoid content (93.33 mg/100g) and phenolic compounds (965.67 mg GAE/100g) in LQDFD compared to cane syrup but lower hydroxymethyl furfural levels than cane molasses. These findings demonstrate that LQDFD represents an economically viable and accessible substrate for baker's yeast fermentation, particularly beneficial for date-producing regions where low-quality dates are abundant but underutilized.