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Journal of Biological Sciences
  Year: 2001 | Volume: 1 | Issue: 7 | Page No.: 614-620
DOI: 10.3923/jbs.2001.614.620
 
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A Novel Approach for Production of Highly Active Baker`s Yeast from Fodder Yeast, a Byproduct from Ethanol Production Industry
M. Fadel and M.S. Foda

Abstract:
To upgrade the fermentation activities, levening power and cells composition of the fodder yeast (the secondary by- product in distillation factories) successful studies were performed for ethanol production from Saccharomyces cerevisiae in order to acquire the standard properties of baker`s yeast used in baking. The raising power activity (CO2 evolved / g yeast cell/h) and improvement of protein content, viability and decrease of the ash content as to meet the specification of conventional Saccharomyces cerevisiae used in baking purposes. To achieve these objective the effects of duration time of ethanol production as well as ethanol concentration in fermentation mash were studied in order to identify suitable parameters necessary to avoid the adverse effects of ethanol on the viability and physiological state of yeast cells. Promising results have been attained for improving the raising power as well as remarkedly decreasing the ash contents of cells by application of five successive washing on the yeast cells after removal of the ethanol production fermentors. Furthermore, significant increases in yeast yield, total viable cells, total solid matter (TSM), protein content raising fermentative power, accompanied by marked reduction in ash content of cells were gained when the cells were resuspended in 1% (w/v) total sugars cane molasses after final washing and allowed to grow for 24 hrs. Comparative studies and chemical analysis on the revived resulting cells have shown that the new product exhibited typical baker`s yeast properties with regard to levening power, protein and ash content of cells as well as the number of the active viable cells per gram of the product. The obtained results were discussed in the light of application feasibilities in production of baker`s yeast in alcohol distillation factories.
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How to cite this article:

M. Fadel and M.S. Foda , 2001. A Novel Approach for Production of Highly Active Baker`s Yeast from Fodder Yeast, a Byproduct from Ethanol Production Industry . Journal of Biological Sciences, 1: 614-620.

DOI: 10.3923/jbs.2001.614.620

URL: https://scialert.net/abstract/?doi=jbs.2001.614.620

 
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