Brewers’ 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. 

Torula yeast Torulopsis utilis) is a hardy type of yeast that can be propagated on a variety of substrates, such as press liquor obtained during the manufacture of dried citrus pulp, molasses, sulphite waste liquor from the paper industry, saccharified wood (both hexoses and pentoses can be used), and fruit wastes such as coffee beans, apples, etc. While brewers yeast is truly a by-product food, torula yeast is cultured specifically as a foodstuff for man and animals. 

Propagation constants, 20 219 Propagation plant, brewer s yeasts, 3 581 Propagation rate constants (kp), in VDC polymer degradation, 25 715-716, 717t Propagation reactions, 14 274... 

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