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Monitoring of Saccharomyces cerevisiae in commercial bakers' yeast fermentation
Author(s) -
Hatch Randolph T.,
Veilleux Brendan G.
Publication year - 1995
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260460410
Subject(s) - yeast , fermentation , optical density , saccharomyces cerevisiae , raw material , yield (engineering) , bioreactor , food science , volume (thermodynamics) , environmental science , chemistry , microbiology and biotechnology , pulp and paper industry , biology , botany , materials science , biochemistry , engineering , medicine , physics , organic chemistry , quantum mechanics , metallurgy , ophthalmology
In the highly competitive market of commercial bakers' yeast, fermentations are operated for maximum efficiency and minimum production cost. In order to maintain competitiveness, the fermentations must be highly consistent with minimum variation in yeast performance, maximum yield on raw materials, and minimum production of undesirable side products. The use of advanced instrumentation is of critical importance to achieving these goals by the production engineer. An in situ optical density probe was used to determine the yeast cell density in full‐scale commercial bakers' yeast fermentations. The optical density probe results were compared with oxygen uptake rate analyses, packed cell volume, and off‐line measured cell dry weights. The most accurate measurement of cell density was found to be the optical density probe. This instrument allowed the on‐line determination of cell density with highly consistent results from fermentation batch to batch and with out the need for intermittent recalibration. © 1995 John Wiley & Sons, Inc.