Kvasny Prum. 1973; 19(9): 200-204 | DOI: 10.18832/kp1973018

Outlooks of the bakery yeast production.Peer-reviewed article

E. PÍŠ, Ľ PAŠTEKA

The article deals with new trends in yeast industry and yeast utilization. In plants manufacturing bakery yeast prevails now fermentation in concentrated nutritive media, reliable control of fermentation conditions and application of strains and started ensuring rapid propagation. Owing to new technologic processes used in sugar industry molasses has lost much of its qualities and must be now used only   with growth stimulators. Fermentation is carried out mainly in bath-type fermenters the design of which ensures free access of large quantities of oxygen. From manufacturing point of view the most decisive factor is energy balance. Since the genetic stability of strains is not guaranteed and their differentiation must be taken into account, rapid propagation is essential. It prevents also contamination by will yeast. Final processing is now simplified and consists of centrifugation, dehydration and adjustment of consistency before packing. Yeast are used either straight for food fortification - mainly after deodorization and flavouring - or as a raw material for extracting many important biochemical compounds as e.g. nucleic acids, nucleotides, ribonucleic acid, ergosterol, zymase enzymes etc. The importance of yeast is therefore steadily growing.(In Slovak, English summary only)

Keywords: bakery yeast, production

Published: September 1, 1973