Bakers’ yeast propagation

The practice of incremental feeding has not found favour in the production of brewers yeast as it has with bakers yeast. In bakers , in contrast to brewers yeast propagation, the growth medium is relatively inexpensive, the spent medium has little value and attemperation and aeration costs are high. Bakers yeast propagators tend to be large and fully utilized, unlike the small, intermittently used ones found in brewing. 

Pure culture yeasts are available on slants or in lyophilized form. They may be propagated in wineries without complete asepsis (26,27), since the low pH of grape must inhibits many bacteria wine fermentations are mixed cultures naturally. Production of active dry wine yeasts (WADY) began in the 1960s. These are produced by bakers yeast companies and are grown by methods resembling those used for bakers yeast production, described eadier. 

Bakers yeasts used in the making of bread are produced by propagation in closed vessels. The yeast is... 

Bakers yeast Strains of Saccharomyces cerevisiae propagated by pure culture using vitamins and minerals from sugarcane or molasses as substrate. Yeasts are harvested by centrifugation and vacuum-filtered to produce cempressed yeast or dehydrated to yield dried or instant yeast. 

Together with a process of combined yeast and ethanol production, the so-called ROMAX process, in which the propagation of yeast is performed in a way that a definable amount of yeast from the ethanol producing stage can be used as seed-yeast for the successive baker s yeast stage, the inventions mentioned above constitute most of the advanced technology of yeast manufacture today which, at least in part, is applied in many countries. 

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