Baker’s yeast products

Table 2.2. Effect of aeration rate on baker s yeast production ...

Though baker s yeast production is a rather complex process, its kinetics are well known [67, 68]. Software developed by Kristiansen [68] for simulation of this... 

The RQ control, where the sugar-feeding rate is controlled so as to maintain the RQ value at approximately 1.0, is the distinct control method in aerobic fed-batch cultivation such as with baker s yeast production. By keeping the RQ at 1.0 during the fed-batch operation, cell production with a high yield will be achieved. 

Here, n, v, and p represent a specific growth rate, a specific substrate consumption rate, and a specific product formation rate, respectively. and are the mean values of data used for regression analysis and a, bp and C are the coefficients in the regression models that are determined based on selected operating data in a database. This model was linked with the dynamic programming method and successfully applied to the simulation and onhne optimization of glutamic acid production and Baker s yeast production. 

AC Dahl, Jo Madsen. Baker s yeast production of D- and L-3-hydroxy esters. Tetrahedron Asymmetry 9 4395-4417, 1998. 

The outstandingly rapid principle of fluorescence measurements served excellently for the controlled suppression of ethanol formation during continuous baker s yeast production [280]. 

The methodology was applied to fed-batch baker s yeast production on a 200-m3 scale [33]. The typical phases in a baker s yeast cultivation were visualized including lag phase, formation and consumption of ethanol and increase and decrease of cell mass. Fusion of signals from external sensors for volume, aeration flow rate and dissolved ethanol resulted in different character of the trajectory in the PCA but with the same principal information. 

Bhushan and Joshi (2006) used apple pomace extract as a carbon source in an aerobic-fed batch culture for the production of baker s yeast. The fermentable sugar concentration in the bioreactor was regulated at 1-2%, and a biomass yield of 0.48 g/g of sugar was obtained. Interestingly, the dough-raising capacity of the baker s yeast grown on the apple pomace extract was apparently the same as that of commercial yeast. The use of apple pomace extract as substrate is a useful alternative to molasses, traditionally used as a carbon source for baker s yeast production. 

Bhushan, S. and Joshi, V. K. (2006). Baker s yeast production under fed batch culture from apple pomace. ]. Sci. Ind. Res. 65, 72-76. 

Baker s Yeast Production. One of the oldest fermentation processes for the production of cell mass is Baker s yeast production. The actual product of the fermentation is cell mass and its "baking power", or ability to generate carbon dioxide under baking conditions. This industry, which was modernized by Pasteur in the 1800 s, is characterized by its high sensitivity to raw material costs variables or seasonal demand and need to maintain a... 

For instance, Brooks et al. [416] developed an on-line glucose sensor for fermentation monitoring which overcomes the joint problems of stability and sterilizability. Mattiasson [417] tested an ethanol sensor during baker s yeast production. 

Sweere, A. P. J., J. R. Mesters, K. Ch. A. M. Luyben, and N. W. F. Kossen (1986). Regime analysis of the Baker s yeast production, Proc. International Conference on Bioreactor Fluid Dynamics, BHRA, Cambridge, pp. 217-230. 

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