Yeast, about

The main reason for the importance of aeration Hes in the limited solubiUty of oxygen in water, a value which decreases in the presence of electrolytes and other solutes and as temperature increases. A typical value for the solubiUty of oxygen (the equiUbrium saturation concentration) in water in the presence of air at atmospheric pressure at 25°C is about 0.008 kg 02/m (= Sparts per million = 0.25 mmol/L). Thus, for a yeast or bacterial bioreaction demanding oxygen at the rates given in Table 1, all oxygen is utilized in about 10 to 40 s (3,7). 

The smaU nucleus of the yeast ceU is surrounded by a membrane or tonoplast, which has many pores with an average diameter of about 0.085 p.m. 

Crea.m Yeast. At a 5% soHds concentration in the fermentor, the yeast occupies about 12% of the fermentor volume. It is harvested by centrifugation in nozzle centrifuges and washed several times with water. The final centrifugate is cooled and stored in refrigerated tanks. This yeast cream (so called because of its off-white color) may be sold directly in this form, since in large baking faciHties, it may be piped directly to any desired location. 

Instant Active Dry Yeast. Instant ADY (lADY or HADY) production is similar to ADY production but requires a different strain of yeast. After pressing, the yeast is extmded into noodles 0.2—0.5 mm in diameter and 1—2 cm long and deposited on a metal screen or perforated plate in a fluid-bed air dryer. Drying time is shorter than with ADY, about 1—2 hours in practice, with a final moisture level of 4—6%. Instant active dry yeast does not require separate rehydration. It is always packaged in a protective atmosphere or under vacuum. On an equivalent soHds basis, the activity of lADY is greater than that of regular ADY, but stiU less than that of compressed yeast. 

Diacetyl, acetoin, and diketones form during fermentation. Diacetyl has a pronounced effect on flavor, with a threshold of perception of 0.1—0.2 ppm at 0.45 ppm it produces a cheesy flavor. U.S. lager beer has a very mild flavor and generally has lower concentrations of diacetyl than ale. Diacetyl probably forms from the decarboxylation of a-ethyl acetolactate to acetoin and consequent oxidation of acetoin to diacetyl. The yeast enzyme diacetyl reductase can kreversibly reduce diacetyl to acetoin. Aldehyde concentrations are usually 10—20 ppm. Thek effects on flavor must be minor, since the perception threshold is about 25 ppm. 

---