A novel feeding method in commercial Baker’s yeast production

Abstract

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.

Fermentation Control in Baker's Yeast Production: Mapping Patents

“…As recalled by Rolf and Lim (), a small amount of ethanol production during yeast growth is beneficial for acceptable baker's yeast showing high gassing power. This was confirmed by Zamani and others () who showed that slightly higher sugar concentration in the growth medium had a slight depressing effect on yield, although it improved nitrogen assimilation, which resulted in higher dough leavening ability and improved shelf‐life.…”

Fractionation of baker's yeast vinasse via ultrafiltration: assessment of feasibility

“…9011 g of fermentation broth was harvested after 20 h. The concentration of dry yeast biomass reached 73.5 g L −1 , which is significantly higher than values found in literature (George et al ., ; Zamani et al ., ; Vieira et al ., ). Fermentative capacity was determined 1 day after cell harvest (yeast samples were kept cooled at 4 °C) and results indicate a good fermentative capacity in LSSD medium (2.431 mmol Ethanol g Yeast −1 h −1 ) and a lower but still satisfying fermentative capacity was measured in HSSD‐medium (2.181 mmol Ethanol g Yeast −1 h −1 ) which is known to be caused by overexpression of invertase and intrinsic osmotolerance triggered by high sugar environment (Bell et al ., ).…”

Turning industrial aerobic fermentation plants into thermal power stations

“…Produced baker's yeast (845 g on dry matter [DM; Figure 1]) was significantly higher than found in literature. 20,21 Few hours before the end of the fermentation, the dosage of substrates was stopped in order to enable the yeast to accumulate intracellularly energystoring carbohydrates trehalose and glycogen. 22 This led to a slower yeast growth at the end of the fermentation.…”