novel feeding method in commercial Baker's yeast production

• Published in: Journal of applied microbiology 2008-09, Vol.105 (3), p.674-680
• Main Authors: Zamani, J, Pournia, P, Seirafi, H.A
• Format: Article
• Language: English
• Subjects: bakers yeast; Baker’s yeast; Biological and medical sciences; biomass yield; Bioreactors - microbiology; Culture Media - metabolism; ethanol; Fermentation; Food Microbiology; Fundamental and applied biological sciences. Psychology; leavening ability; Microbiology; Saccharomyces cerevisiae; Saccharomyces cerevisiae - growth & development; Saccharomyces cerevisiae - metabolism; shelf life
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1111/j.1365-2672.2008.03781.x

The aim of this investigation was to determine a better leavening ability and shelf life for the same biomass yield of final product. 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. 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. 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.