Aims: The aim of this investigation was to determine a better leavening ability and shelf life for the same biomass yield of final product. Methods and Results: A commercial fed‐batch bioreactor equipped with circulation loop was used to study the effect of carbon source, molasses, profile on dough‐leavening ability, shelf life and biomass yield of Baker’s yeast, Saccharomyces cerevisiae. A set of 32 commercial batches were performed to investigate the effect of sugar concentration and compare with 32 control experiments. Conclusions: Higher local sugar concentration in circulation loop resulted in a better leavening ability and shelf life for the same biomass yield of the final product. In addition, this method improved nitrogen assimilation which resulted in higher protein content. Increase in leavening ability and protein content could be a result of the higher levels of glycolytic enzymes. Significance and Impact of the Study: It was observed that this change resulted in considerable improvement in leavening ability and shelf life at a commercial scale. It must be emphasized that to improve product quality, it is not necessary to pursue classical mutagenesis and selection strategies. A high‐quality product can be achieved only by optimizing the feeding profile and strategy.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.