II TECHNICAL INFORMATION -BAKERS YEAST

 •  PROCESS DESCRIPTION

•  Molasses Preparation

• Beet and / or Cain Molasses are the most important raw material, which is used in yeast production. Molasses contains approx. 50 % of sugar.
  
  
• The sugar is used in production as carbohydrate source that is necessary for the microorganism growing.
  
  
• The Molasses can not be used as in the form of received from sugar pants.Therefore molasses must be preliminary prepared before its usage: diluting, standardizing & sterilizing .
  
  
• In the molasses preparation, which is one of the most important section of the yeast factory, raw molasses is mixed with process water in a tank in order to obtain a standard solution.
  
  
• According to the quality of the raw molasses, using the clarifier, sludge and some dirtiness are removed.
  
  
• After that the molasses will be sterilized in a sterilization system to remove all microorganisms by heating with steam with a temperature above the 120 oC and then stored in the sterile molasses storage tank to use it in the production process after cooling.

•  Fermentation

• Type of Fermenters

• Erlenmayer, fermentation in Laboratories
• Seeding Fermenter, Seeding Fermentation Phase I
• Fermenter Phase II, Seeding Fermentation PhaseII
• Mother Yeast Fermenter
• Commercial Yeast Fermenter

• Purified Yeast Culture is prepared in laboratory it is seeded into the Pure Culture fermenter, =First step of "Industrial Yeast Production" and fermented.All the necessary raw materials are prepared and sterilized in this fermenter before the seeding.
  
  
• During fermentation sterilized air is supplied into the fermenter.
  
  
• After finishing the fermentation, the content of Pure Culture fermenter is seeded into Mother Yeast fermenter.The logic is the same as the pure culture fermentation but the volume is bigger, so the produced yeast quantity is higher,After fermentation the content of the Mother Yeast fermenter is seeded into Commercial Yeast fermenter.

 

•  Process control

• Some parameters must be followed up carefully during the yeast production.

• Sugar concentration of raw molasses
• Sterile molasses feeding.
• Nitrogen and Phosphate sources solution feeding.
• Air supply.
• Fermentation ph and Fermentation Temperature

• A good automation controlling and the right field instrument have to chosen to obtain a good quality of production .

•  Separation

• When the commercial fermentation finishes, yeast worth is cooled and will be transferred to the centrifuged separation unit.
  
• Main target is to increase the dry matter up to 18-22% and removed some impurities by washing process water.
  
• Then it is cooled down to + 4 oC. and stored in Temperature Controlled Cream Yeast storage tanks .It's kept for the production of Compressed fresh yeast and / or Instant Dry Yeast.
  

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