Importance of

Yeas
t have a lot of
The yeasts
economic value to the
mankind. They have
certain beneficial as well
as harmful activities.
 Beneficial uses:
1) Food Industry
 Bread Making: For the
manufacture of bread,
 yeast is mixed with white flour, .
The process of fermentation
starts .The bread swells up and
becomes spongy due to the
pressure exerted by accumulated
carbon dioxide
Flavor and quality of
bread is attained by
selecting different
strains of yeast
 Production of alcohol:

■ Ethyl alcohol is manufactured by

the fermentation of potatoes,
cereals, molasses etc.
■ C6H1206 + Yeast zymase >
2C2H5OH + 2C02
■ (Glucose) Fermentation (ethyl
alcohol) + (carbon dioxide)
 Fermentation:
Breakdown of starch and
sugar by yeast into carbon
dioxide and ethyl alcohol
in the absence of oxygen is
called alcoholic
fermentation. The alcohol
is the major ingredient in
brewing industry.
 Yeast as a source of
food:
■ Yeast contains nutritive substances
and proteins in sufficient quantities.
■ Dried yeast cells contain 40 - 50% of

protein.
Some strains of yeast have
considerable amount of fat.
 As Food Supplements
Yeast as a source of Vitamins

■with ultra-violet rays, they produce

Vitamin - D
■Yeast is used in the preparation of

Vitamin - B complex tablets. When

yeast cells are irradiated
 2) Use in Brewing Industry
■ Beer: Yeast is added to malted
grains and allowed to ferment .
■ The type of yeast used will affect the
type and flavor of beer produced.
■ Commonly used Yeast is S.
Cerevisiae, also known as a “top
fermenting” or “top cropping” yeast.
 Use in Brewing Industry
■ Wine: Yeast is naturally present on
the skins of grapes and can be used
to naturally ferment grape juice into
wine.
■ There are many different strains of
S. Cerevisiae and each will produce
a unique flavor characteristic in a
finished wine.
 3) Nutrition:
■ Yeast is a good source of protein, B
vitamins, and minerals.
■ Yeast intended as a nutritional
supplement is often sold as
“nutritional yeast” or “yeast
extract.”
 4) Use in Medicine
■ Lowering high cholesterol.
Research showed that taking a specific
red yeast product for two to three
months could significantly lower
total and “bad cholesterol” (low-
density lipoprotein (LDL)
■ They are also utilized in medicine as

a source of enzymes
 Medical Use

Yeast causes Lowering of high
cholesterol
 and triglyceride levels caused
by human immunodeficiency
virus (HIV) disease (AIDS).
 5) Yeast and
biotechnology:
■ Yeast belongs to traditional
biotechnology
■ In the industry of fermentation,
yeast is used not only in food
industries to make bread, wine and
beer, but also in non-food
industries, such as the Biofuel
industry, to produce ethanol.
 6) Use in Molecular Genetics
■ Yeasts are Model organisms in
genetics.
■ Used as Synthetic pathways for
antibiotics or other molecules of
interest .
■ Used in Gene Therapy
 7) Cleansing of Environment

Yeast protects and cleans the

environment by following ways:
• Pollution cleanup
• Waste recycling
• Crop protection
• Many Yeasts live symbiotically in
organisms.
5) Bioremediation
 Disadvantages
:
 1) YEAST & WEIGHT LOSS
 Yeast infections can range in
severity from minor discomfort to
a life-threatening ailment,
depending on your immune
system, the type of yeast, the
location of the yeast and the way
you combat it
2 ) HAIR LOSS DUE TO RED
YEAST RICE

Red yeast rice is a culture

of the yeast, grown on rice
and consumed as food,
may cause hair loss
 3) Food spoilage

 During their growth, yeasts

metabolize
food some ( sucrose, ethanol,
components
acetic acid) and produce metabolic
end products. This causes the
physical, chemical, and sensible
properties of a food to change, and
the food is spoiled
 4) Intoxication
■ Yeasts cause Intoxication of food
and imbibed drinks
 5) Resistant
■ Yeasts can tolerate very high
temperature, hence difficult to check
their reproduction
 6) Plant Pathogens
■ Certain species of Yeast are plant
pathogens and decrease crop
production
 7) Animal Diseases
■ Some species cause skin, hair and
nail infections in humans e.g.
Candida Albicans
■ Yeasts cause respiratory diseases in
humans e.g.Aspergilus
 Overview
 One of the largest profit grossing
industry
 Since demand is directly associated with
bread demand & there is an ever
increasing demand for bread.
 An annual increase in demand by 1-5%
in developing countries and 10-15% in
developed countries.
 Introduction
 Marketed in the form of cake,
powder or cream
 By-products are not required so ---
directed towards max. biomass
production
 Saccharomyces cerevisiae
 Most commonly used organism
 Unicellular
 Rich in protein & vitamin B
 Budding
 Enzymes
○ Maltase; converts maltose to glucose
○ Invertase; sucrose to glucose &
fructose
○ Zymase complex; sugars to CO2 &
ethanol
 Introduction (Cont,)
 Process Biochemistry
 Grow either in the absence or presence of O2
 Grows efficiently… O2 present
 Grows inefficiently… O2 not present
Produces ethanol in large quantity
 Fed-batch is best method
Incremntal feeding & high aeration
Simplified pathway of yeast prduction
 Production
 Overview
 Introduction
 Production
Upstream
○ Media and other raw material preparation
○ Production of Seed Culture
○ Fermentation (large scale production)
Downstream
○ Harvesting, filtration and packeging
 Media & other raw material
preparation
 Pure Culture Nutrients are fed incrementally
 S. cerevisiae during fermentation process
 Media
 Sugars(Molasses)
 Nitrogen, (Urea, NH3 salts or NH3)
 Phosphorus (Phosphoric acid) Molasses are stored in a separate
 Trace elements (magnesium, iron, stainless steel tank after
sterilization and removing slugde
calcium, zinc ) are provided by
their sulfates e.g. magnesium
sulfate is used for magnesium
source.
From these tanks molasses &
other nutrients are fed to
fermentation vessels
 Production of Seed
Culture
Pure culture of S.cerevisiae is
inoculated in vessels containing media
and incubated for 2-4 days.

After incubation period contents of this

flask are transferred to a larger vessel in
the next step and allowed to grow for 16
to 24 hrs.

Contents from this large vessel are

transferred to an intermediate fermentor
 Then from intermediate to a stock fermentor.
Yeast separated through centrifugation

Next is Pitch fermentation, to prepare a pitch, fed-

batch is followed

After this yeast is separated and stored for several

days before using in final trade fermentation
 Fermentation
 After seed production final trade production is
carried out
 Duration of final trade fermentation is about 19
to 22 hrs,
 During final trade production yeast cells
increase in number 5 to 8 fold
 During fermentation pH, regulation of
nutrients, airflow are monitored carefully.
 Temperature is kept at 85°F and pH at 4.5-5.5
 Downstream Processing
 After completion of the process yeast is
separated with centrifugation and
washed with water and re-centrifuged to
yield cream yeast.
 Yeast cream is stored in a separate,
refrigerated stainless steel tank.
 Cream is then pumped to rotary vacuum
filter or plate frame filter press and
dewatered-Solid content 30-32%
 After this two types of baker’s yeast is
obtained
 Types of Baker’s Yeast
 Cream Yeast
Suspension of yeast cells
Cream yeast is not termed as baker’s yeast but
is a marketable product
Solid contents about 18-20
 Compressed Yeast
Solid contents range between 27-33%
Most of the moisture is removed & dried by
passing through fluid-bed drier.
Emulsifiers and oils are added to texturize & aid
in cutting process
 Compressed yeast can be granular or in
the form of cake
Granular Yeast
○ Small granules
○ High %age of live cells
○ Can be added to driest doughs
○ Perishable
○ Small amount of ascorbic acid added as
preservative
 Cake
Yeast
Also known as active dry yeast
Long shelf life
Cells encapsulated in a thick jacket of dead
cells
More sensitive

 Shelf life of compressed yeast is

about 1-2 years.
 Yeast Testing
 Strain purity and trueness to type is
 tested
 Strict adherence to GMP rules is required
 Complete microbiological testing
 Tested for gassing activity
 pH
 Gm/ltr of yeast
 Application
 Production of CO2
Cause expansion of dough
 Dough maturation
Result in light airy (leavening agent) physical
structure
 Development of Flavour
Characteristic flavor bread
Thank You