production of baker's yeast

this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.

1. Production of baker’s yeast

2. Introduction Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise by converting the fermentable sugars in the dough into carbon dioxide and ethanol. In early ages, inoculum from fermentation was used for bread making but it’s not practical because yeast grow very slowly Hence forth, it is essential for present day baking industries to have large scale commercial yeast available.

3. Culture -Special strain of Saccharomyces cerevisiae is used Carbon source -commonly used is cane or beet molasses Nitrogen source -The most common ammonia salts, urea and liquid NH3 Trace elements -Fe, Zn, Cu, Mn and Mo are required Vitamins and bios factors -Biotin, pantothenic acid are required in concentration of 0.29 ppm,50 ppm and 1200 ppm Media & other raw material preparation

4. FERMENATION CONDITIONS TEMPERATURE : 28-30C,therefore efficient cooling system is required PH : 4.5-5 it is adjusted by adding phosphoric acid COOLING SYSTEM : Large amount of heat is produced during aerobic respiration, thus to maintain the optimum temperature cooling system is required . AERATION AND AGITATION SYSTEM: It is very essential as vegetative growth of yeast is favorable under aerobic condition at low concentrations of sugar and high aeration

5. Industrial production INOCULUM DEVELOPMENT The desired strain is maintained in a frozen state The inoculum is prepared in stage so that large volumes are finally obtained From the inoculation reactor(fermenter),the culture is transferred to production reactors. ADDITION OF SUGARS The process is carried out in air-lift or bubble column type reactor Production is mainly done by fed batch fermentation and carried out by incremental feeding of the substance to prevent glucose effect

6. Intermittent addition is done to maintain sugar concentration at a low level so that can favor respiration not fermentation. After 12-18hrs,the yeasts are washed, centrifuged and then dewatered on a production drum The fresh yeast obtained can be directly used or stored. STORAGE The yeast cells obtained can be mixed with plasticizer(e.g. vegetable oil) and prepared in a block form This block can be cut into small pieces, cut into small pieces, wrapped and stored (at 4C) until used

7. Flowchart for the production of baker’s yeast

8. Flowchart for the production of baker’s yeast

9. Applications The principle use of Baker's yeast is as an essential bakery ingredient - for causing fermentation in the dough used in making bakery items. This process helps making soft and fluffy bakery items like variety of breads, bread rolls, pizza base, cracker biscuits, sweet breads and burger buns etc. Because it is readily available and easy to culture, baker's yeast has long been used in chemical, biological, and genetic research as a model organism. Baker's yeast can also be used to produce ethanol via fermentation for use in chemical synthesis, although doing so in some places requires permits.

10. This Photo by Unknown Author is licensed under CC BY-NC Presentation by Samyuktha Magesh B.Tech-biotech 3 rd year