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Industrial Microbiology Industrial Microbiology Part 1 Microbial Enzymes and their Uses Solvents Fuels Ethanol Methane Biogas Analytical Microbiology Alcoholic Beverages Ethyl Alcohol Production Beer Manufacturing Wine Manufacturing Distilled Spirits Vinegar Manufacturing Bakers Yeast Production Biofertilizers Food and Fodder Yeast

Baker's Yeast Produciton

	Baker's Yeast Production - The production of baker's yeast is the largest domestic use of a microorganism for food purposes. Baker's yeast is a strain of Saccha romyces cerevisiae. The strain of the yeast is carefully selected for its capacity to produce abundant gas quickly, its viability during ordinary storage, and its ability to produce desirable flavour.
The organisms are mixed with bread dough to bring about vigorous sugar fermentation. The carbon dioxide produced during the fermentation is responsible for leavening or rising of the dough
A pure culture of the selected strain of yeast is first grown in the laboratory and gradually built up to larger and larger volume by transfer from the test tube to the fermenter tank. Great care is taken to prevent contamination at any stage of development of the culture. During manufacturing, the strain is inoculated into a medium which frequently contains molasses and corn steep liquor as sources of carbon, nitrogen, and mineral salts. The reaction of the medium is adjusted to pH 4.4 to 4.6.
The inoculated medium is incubated at a temperature of 25 to 26°C, and is aerated during the incubation period. Yeasts oxidize sugars under aerobic conditions with the liberation of energy. A large part of this energy is utilized for the synthesis of cell protoplasm. The yeast cells multiply rapidly and exhaust the sugar supply within 10 hours
	At the end of incubation the yeast cells are removed from the fermented medium by centrifugation, washed and mixed with starch or corn meal, and then being pressed into cake form. Yeast cakes must be kept cool to preserve the cells and to prevent spoilage by other micro organisms. They may also be dried. Dried yeast remains viable for several months. Yeasts are rich in vitamins and in most of the essential amino acids required by man and animals.

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