A novel feeding method in commercial Baker's yeast production.
OBJECTIVE
The aim of this investigation was to determine a better leavening ability and shelf life for the same biomass yield of final product.


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.


CONCLUSIONS
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.
Zamani
J
J
Research and Development Department, Iran Mellas Co. (Producer of Baker's yeast), Fariman, Iran. jv_zamani@yahoo.com
Pournia
P
P
Seirafi
H A
HA
D019149:Bioreactors / Q000382:microbiology*; D003470:Culture Media / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D012441:Saccharomyces cerevisiae / Q000254:growth & development* / Q000378:metabolism
D003470:Culture Media