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A novel feeding method in commercial Baker’s yeast production
Author(s) -
Zamani J.,
Pournia P.,
Seirafi H.A.
Publication year - 2008
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2008.03781.x
Subject(s) - leavening agent , yeast , biomass (ecology) , food science , shelf life , sugar , fermentation , yield (engineering) , microbiology and biotechnology , chemistry , pulp and paper industry , biology , biochemistry , agronomy , engineering , materials science , metallurgy
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.