Evaluation Of Fluidized Versus Spouted Bed Drying Of Baker'S Yeast

Grabowski, S; Mujumdar, Arun S.; Ramaswamy, Hosahalli S.; Strumiłło, Czesław

doi:10.1080/07373939708917250

Cited by 33 publications

(13 citation statements)

References 7 publications

(4 reference statements)

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“…The results in this study show lower residual water contents when compared to data of Grabowski et al. (). These authors reported a water content of 5–8% for active dry yeasts.…”

Section: Resultscontrasting

confidence: 54%

Production of freeze‐dried yeast culture for the brewing of traditional sorghum beer, tchapalo

N'guessan

Coulibaly

Alloue-Boraud

et al. 2015

Food Science & Nutrition

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Freeze‐drying is a well‐known dehydration method widely used to preserve microorganisms. In order to produce freeze‐dried yeast starter culture for the brewing purpose of African sorghum beer, we tested protective agents (sucrose, glucose, glycerol) in combination with support materials (millet, maize, sorghum, and cassava flours) at 1:1 ratio (v/v). The yeast strains Saccharomyces cerevisiae F 12–7 and Candida tropicalis C 0–7 previously isolated from sorghum beer were used in a mixed culture at a ratio of 2:1 (C. tropicalis/S. cerevisiae). After the freeze‐drying, the residual water contents were between 0.78 –2.27%, 0.55 –4.09%, and 0.40–2.61%, respectively, with sucrose, glucose and glycerol. The dried yeasts viabilities were between 4.0% and 10.6%. Among the protective agents used, sucrose was found to be the best protectant giving cell viabilities of 8.4–10.6%. Considering the support materials, millet flour was the best support after drying. When the freeze‐dried yeast powders were stored at 4°C and room temperature (25–28°C) for up to 3 months, the survival rates were the highest with cassava flour as the support material.

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“…The results in this study show lower residual water contents when compared to data of Grabowski et al. (). These authors reported a water content of 5–8% for active dry yeasts.…”

Section: Resultscontrasting

confidence: 54%

Production of freeze‐dried yeast culture for the brewing of traditional sorghum beer, tchapalo

N'guessan

Coulibaly

Alloue-Boraud

et al. 2015

Food Science & Nutrition

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“…In addition to those described above, there are several other drying techniques being utilized in various industries outside of the pharmaceutical industry. These include osmotic drying, infrared drying, ohmic heating, spouted bed drying, fluidized bed drying, centrifugal drying, and impingement jet drying, to name a few (Table ). In the case of impingement jet drying, stable probiotic bacteria ( L. acidophilus ) have been produced; residual water content of 10% was obtained following 3 h of operation, in comparison with 13% after 19 h of freeze‐drying.…”

Section: Hybrid Dryingmentioning

confidence: 99%

Next Generation Drying Technologies for Pharmaceutical Applications

Walters

Bhatnagar

Tchessalov

et al. 2014

Journal of Pharmaceutical Sciences

170

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“…Remaining extra-and intracellular water is then removed by drying and the final product is maintained at 4 1C, generally in the form of small beads or short noodle-like structures (Quain, 2006). Although there are several means of drying a yeast culture, the preferred method is by employing a fluidized bed (Grabowski et al, 1997;Bayrock & Ingledew, 1998a, b), whereby warm dehumidified air is passed through the yeast culture until a final moisture content of between 4% and 8% is achieved. While a yeast culture can survive the removal of more than 94% water and still revert to its original functional state (Bayrock & Ingledew, 1998b), water is essential for the efficient functioning of individual cells within the population.…”

Section: Stress By Desiccationmentioning

confidence: 99%

Yeast responses to stresses associated with industrial brewery handling: Figure 1

et al. 2007

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During brewery handling, production strains of yeast must respond to fluctuations in dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply and temperature. Fermentation performance of brewing yeast strains is dependent on their ability to adapt to these changes, particularly during batch brewery fermentation which involves the recycling (repitching) of a single yeast culture (slurry) over a number of fermentations (generations). Modern practices, such as the use of high-gravity worts and preparation of dried yeast for use as an inoculum, have increased the magnitude of the stresses to which the cell is subjected. The ability of yeast to respond effectively to these conditions is essential not only for beer production but also for maintaining the fermentation fitness of yeast for use in subsequent fermentations. During brewery handling, cells inhabit a complex environment and our understanding of stress responses under such conditions is limited. The advent of techniques capable of determining genomic and proteomic changes within the cell is likely vastly to improve our knowledge of yeast stress responses during industrial brewery handling.

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Evaluation Of Fluidized Versus Spouted Bed Drying Of Baker'S Yeast

Cited by 33 publications

References 7 publications

Production of freeze‐dried yeast culture for the brewing of traditional sorghum beer, tchapalo

Production of freeze‐dried yeast culture for the brewing of traditional sorghum beer, tchapalo

Next Generation Drying Technologies for Pharmaceutical Applications

Yeast responses to stresses associated with industrial brewery handling: Figure 1

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