Kvasny Prum. 1986; 32(3): 61-64 | DOI: 10.18832/kp1986013

Production of fooder yeast from ethanol with low acidity in Seliko Kojetín.Peer-reviewed article

L. ADÁMEK, M. RUT, F. ŠTROS, K. EDERER, F. ŠESTÁK

A modified procedure of the treatment of yeast milk was developed on a base of a founding of the main reasons of high acidity of the water extract of dried yeast. The principle is in a fast heating of a yeast suspension after separation to the temperature of thermolysis, i. e. 70-90 °C, by which all intracellular enzymes are inactivated and therefore no acidic products can be formed. A contact heater/mixer continuously performing the thermolysis using live steam is used. The maximum retention time of a yeast milk after separation in the rank at30 °Cbefore further thermal treatment was found to be 6 hours.Using this new treatment of a yeast milk the number of an increased activity of the water extract dropped from 71.8 to 5.9 %. The average acidity value of the fooder yeast produced in the factory Seliko Kojetín dropped from 2090 mg KOH to 1540 mg KOH
(In Czech, English summary only)

Keywords: yeats, acidity, inactivation, enzymes

Published: March 1, 1986