RT info:eu-repo/semantics/article
T1 Improving industrial full-scale production of baker's yeast by optimizing aeration control
A1 Blanco Fuentes, Carlos Antonio
A1 Rayo Prieto, María Julia
A1 Giralda, José M.
K1 Productividad industrial
K1 Empresas - Producción
K1 Alimentos - Composición
K1 Levadura - Calidad - Control
K1 Pan - Análisis
K1 3309 Tecnología de Los Alimentos
AB This work analyzes the control of optimum dissolved oxygen of an industrial fed-batch procedure in which baker's yeast (Saccharomyces cerevisiae) is grown under aerobic conditions. Sugar oxidative metabolism was controlled by monitoring aeration, molasses flows, and yeast concentration in the propagator along the later stage of the propagation, and keeping pH and temperature under controlled conditions. A large number of fed-batch growth experiments were performed in the tank for a period of 16 h, for each of the 3 manufactured commercial products. For optimization and control of cultivations, the growth and metabolite formation were quantified through measurement of specific growth and ethanol concentration. Data were adjusted to a model of multiple lineal regression, and correlations representing dissolved oxygen as a function of aeration, molasses, yeast concentration in the broth, temperature, and pH were obtained. The actual influence of each variable was consistent with the mathematical model, further justified by significant levels of each variable, and optimum aeration profile during the yeast propagation was found.
PB Oxford University Press
SN 1060-3271
YR 2008
FD 2008
LK https://uvadoc.uva.es/handle/10324/55563
UL https://uvadoc.uva.es/handle/10324/55563
LA eng
NO Journal of AOAC International, 2008, Vol. 91, Nº. 3, págs. 607–613
NO Producción Científica
DS UVaDOC
RD 22-dic-2024