Fermentation yeast

The recovery of recombinant chymosin from a yeast fermentation broth showed that large-scale hydrophobic interaction chromatography could... 

Bakery Products. Sorbates are used in and/or on yeast-raised and chemically leavened bakery products. The internal use of sorbates in yeast-raised products at one-fourth the amount of calcium—sodium propionate that is normally added provides a shelf life equal to that of propionate without adversely affecting the yeast fermentation. Sorbates added at one-tenth the propionate level reduce the mix time by 30% (126). This internal treatment combined with an external spray of potassium sorbate can provide the same or an increased shelf life of pan breads, hamburger and hot-dog buns, English muffins, brown-and-serve roUs, and tortillas. The total sorbate useful in or on these baked goods ranges from 0.03 wt % for pan breads to 0.5 wt % for tortillas 0.2—0.3 wt % sorbic acid protects chemically leavened yellow and chocolate cakes (127). Emit-pie fillings and icings can be protected with 0.03—0.1 wt % sorbates. 

Table 3. Production of Yeast and Yeast-Fermented Foods, Beverages, and Alcohol...

Beer. Beer is the alcohoHc product arising from the yeast fermentation of saccharified grain mash. It may or may not include stillage from a previous fermentation/distillation (see Beer). 

Within each type of distilled spidts, wide vadations of flavor can be achieved by the type and amount of starting grains or other fermentable matedals, methods of preparation, types of yeasts, fermentation conditions, distillation process, maturation time and temperature, blending, and use of new technologies such as membrane separation. 

Beet juice contains about 80% of fermentable carbohydrates and nitrogenous compounds. To remove these compounds, a yeast fermentation utilising Candida utillis has been suggested (141). By so doiag, a more concentrated form of the dye becomes available. The red dye from beets is sold as beet juice concentrate, as dehydrated beet root, and as a dried powder. 

Dried Whole Egg and Yolk. Dried plain whole egg and yolk products are either dried as is, or have the glucose removed to improve stabiHty and shelf life of the product. Glucose is removed before drying by use of glucose oxidase or by yeast fermentation (see Yeasts). Bacterial fermentation is not used because of off-flavor and off-odor development. 

The (ZZ-ephedrine was resolved into its components by the use of d-and Z-mandelic acids. In 1921 Neuberg and Hirsch showed that benz-aldehyde was reduced by yeast, fermenting in suerose or glueose solution to benzyl aleohol and a phenylpropanolone, which proved to be Z-Ph. CHOH. CO. CH3. This ean be simultaneously, or consecutively, eondensed with methylamine and then eonverted to Z-ephedrine by reduction, e.g., with aluminium amalgam in moist ether, or by hydrogen in presenee of platinic oxide as catalyst (Knoll, Hildebrant and Klavehn ). 

As a third example let us consider the growth kinetics in a chemostat used by Kalogerakis (1984) to evaluate sequential design procedures for model discrimination in dynamic systems. We consider the following four kinetic models for biomass growth and substrate utilization in the continuous baker s yeast fermentation. 

With the exception of gel filtration, all modes of biochromatography are, in principle, adaptable to EBA. Separations based on ion exchange [27], Protein A affinity [28] and IMAC [29] have been published. The list of feed includes bacterial fermentation broth [30], cell homogenate [31] and renatured inclusion bodies [32], yeast fermentation broth [29] and cell homogenate [27] as well as mammalian or hybridoma cell culture broth [33]. EBA is also an accepted method in the production of medicinal products. Although, considering the problems in initial processing discussed earlier... 

Yeast Fermenting in Dough. When yeast is in a bread dough the traces of sugars present can be fermented directly. As yeast contains the enzyme invertase, any sucrose present can be inverted into dextrose and fructose which can then be fermented. If any dextrose from a high DE glucose syrup is present then it can be directly fermented. If there is any lactose present it can not be fermented at all. Similarly, any polyols such as sorbitol can not be fermented. 

Over half of all biopharmaceuticals thus far approved are produced in recombinant E. coli or S. cerevisiae. Industrial-scale bacterial and yeast fermentation systems share many common features, an overview of which is provided below. Most remaining biopharmaceuticals are produced using animal cell culture, mainly by recombinant BHK or CHO cells (or hybridoma cells in... 

Eventually, scientists proved that fermentation did not require whole cells of yeast. Fermentation could still occur if non-living extracts of yeast were present. Through further study and experimentation, the important component in the yeast extract was identified as an enzyme. If earlier scientists had considered Fulhame s ideas on catalysts, they might have arrived at the truth about enzymes sooner ... 

---