Kvasny Prum. 1974; 20(10): 221-224 | DOI: 10.18832/kp1974029

Intensification of manufacturing methods in baker's yeast plants.Peer-reviewed article

E. PÍŠ

Teking as an example the Trenčin yeast plant the author outlines the trend of manufacturing methods used for making bakery yeast. Application of results achieved by research works and experiments introduces far reaching changes into the traditional fermentation technology, which in their turn bear upon the economic side of the manufacturing process. The design of both the primary and secondary stages of a fermenter depend son the aeration system. There are now several systems ensuring a thorough aeration even of dense molasses mash. The aeration and supply of nutrients are easily controlled and can be automated for optimum course of glycolysis in its intermediate stage producing ethanol. Energetic side of biosynthesis, which is essentially an exothermic process, depends on the cooling system. Fermentation itself is determined by the properties of the used yeast strain. The strains used by bakery yeast can be divided - applying as a criterion their activity - into two groups. Owing to contamination it is difficult to preserve the original properties of a strain through several generation. The propagation stage can be reduced by restricting the number of generations. The principal raw material, i.e. molasses is at present characterized by inferior quality resulting from new methods used in agriculture and sugar industry. Molasses must be therefore specially treated and clarified. It requires also addition of stimulators. Fermentation of trade yeast is of periodic character and is based of the rules of logarithmic growth though anomalies of rhytm and empiric experience must be taken into account. Final operations prior to packing have been reduced to separation, dewatering and plasticizing.
(In Slovak, English summary only)

Keywords: baker's yeast, intensification, production

Published: October 1, 1974