A Novel Approach for Production of Highly Active Baker`s Yeast from
Fodder Yeast, a Byproduct from Ethanol Production Industry
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.
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.
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