Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/55563
Título
Improving industrial full-scale production of baker's yeast by optimizing aeration control
Año del Documento
2008
Editorial
Oxford University Press
Descripción
Producción Científica
Documento Fuente
Journal of AOAC International, 2008, Vol. 91, Nº. 3, págs. 607–613
Resumo
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.
Materias (normalizadas)
Productividad industrial
Empresas - Producción
Alimentos - Composición
Levadura - Calidad - Control
Pan - Análisis
Materias Unesco
3309 Tecnología de Los Alimentos
ISSN
1060-3271
Revisión por pares
SI
Version del Editor
Propietario de los Derechos
© Oxford University Press
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
Aparece en las colecciones
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226.8Kb
Formato:
Adobe PDF
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