Improving Industrial Full-Scale Production of Baker's Yeast by Optimizing Aeration Control

Author:

Blanco Carlos A1,Rayo Julia1,Giralda José M2

Affiliation:

1. Universidad de Valladolid, Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos) E.T.S. Ingeniarías Agrarias, Avda, Madrid 44, 34004 Palencia, Spain

2. Panibérica de Levadura, S.A., Callejón de la Alcoholera, 20., 47008 Valladolid, Spain

Abstract

Abstract This work analyzes the control of optimum dissolved oxygen of an industrial fed-batch procedure in which baker's yeast (Saccharomyces cerevisiae) is grown under aerobic conditions. Sugar oxidative metabolism was controlled by monitoring aeration, molasses flows, and yeast concentration in the propagator along the later stage of the propagation, and keeping pH and temperature under controlled conditions. A large number of fed-batch growth experiments were performed in the tank for a period of 16 h, for each of the 3 manufactured commercial products. For optimization and control of cultivations, the growth and metabolite formation were quantified through measurement of specific growth and ethanol concentration. Data were adjusted to a model of multiple lineal regression, and correlations representing dissolved oxygen as a function of aeration, molasses, yeast concentration in the broth, temperature, and pH were obtained. The actual influence of each variable was consistent with the mathematical model, further justified by significant levels of each variable, and optimum aeration profile during the yeast propagation was found.

Publisher

Oxford University Press (OUP)

Subject

Pharmacology,Agronomy and Crop Science,Environmental Chemistry,Food Science,Analytical Chemistry

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