Ancient civilizations were using yeast as it naturally occurred in bread-making and brewing. But yeast processing equipment wasn’t developed and fully commercialized until the end of the 18th century. Today, this industrialized micro-organism is critical in producing biofuels and other products beyond food and drinks.
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Time and space in a controlled environment are important factors for yeast to grow
As yeast is a living micro-organism, you need time to feed it and space to let it grow. Its quality is affected by oxygen, microbes, temperature, pH, and nutrients. Ensure a controlled environment where it can eat and grow while preserving its purity., through the different fermentation stages.
Begin the yeast processing with a lab-scale start liquid culture and added molasses, then wait from 1 to 2 hours for the yeast to grow. Transfer your yeast to an industrial scale fermentation tank and add more molasses, oxygen, and nutrients so it can eat and grow as the size of the tank. Yeast will eat everything and grow in between 3 to 4 hours in each stage. It will take about a week to grow from 10 mg to 150 tons.
Centrifuge your liquid culture to produce cream yeast
To obtain liquid cream yeast, you need a centrifuge to separate the biomass from the culture medium. But yeast processing can go further. Using a vacuum filter to compress the yeast and drain the liquid, you make a fresh yeast paste. When passed through an extruder, the paste and a cutter can be turned into blocks. If you want to make dry yeast, take the extruded paste into a fluid bed dryer.
In this further processing, you need to add oils and emulsifiers. Oils help the yeast pass through the openings of the extruder and other yeast processing equipment. Emulsifiers help to texturize the yeast and facilitate rehydration. Refrigerate the cream yeast, and the blocks and vacuum pack your dry yeast to preserve its shelf life.
Yeast processing equipment in biotechnological industrial development
Yeast processing is also called yeast biotechnology because its applications in the food and beverage sector are signaled as the primary stage of the biotechnological industry.
Saccharomyces cerevisiae is the yeast of choice for baking, brewing, winemaking, and more recently for producing biofuels, probiotics, and vitamins. Biotechnologists are using conventional and non-conventional yeast, different from S. cerevisiae, to explore new applications in biofuels, recombinant proteins, enzymes, derived compounds, and others. What would you be making?