Food Yeast From Sulfite Liquor

Large-Scale Production of the Azotobacter for Enzymes1

“…Study of the growth curves together with estimation of the effective aeration made it evident that the limiting factor was ability to supply the cells with sufficient oxygen. The laboratory studies with the fermentor designed to overcome this handicap (Olson and Johnson, 1949) suggest that with apparatus already designed for plant-scale operation, for example, growth of yeast (Inskeep et al, 1951), greatly increased yields of suitable azotobacter cells would be obtained.…”

Potential for Increasing Food Production Through Microbiology1

“…They are a good substitute for animal protein and contain fats and carbohydrates as well, and are a rich source of B vitamins (3, 35,89). Food and feed yeasts can be grown on various substrates, some of which are waste products, such as sulfite waste liquor (79,113,153), dairy wastes (112), hydrolyzed cereal straw (21), molasses (2, 3), and potato starch wastes (117). A high-protein food supplement, rich in B vitamins, is being produced commercially (Knudsen Creamery Co., Los Angeles, Calif., personal communication) from yeast (Saccharomyces fragilis) grown in fresh cottage cheese whey amplified with whey proteins.…”

Continuous Fermentation

“…Briefly, the fermentation is carried out in a single, large fermentor. For example, the fermentor used at Lake States Yeast Corp., Rhinelander, Wisconsin (Inskeep, et al, 1951) has an operating capacity of 45,000 gallons of air-liquid emulsion or 20,000 gallons of liquor. Such fermentors are provided with agitation and a supply of air.…”

“…Such fermentors are provided with agitation and a supply of air. The Waldhof system has met with great success for this purpose; it has been used in several installations in Germany (Saeman, Dickerman, 1945, 1946;Holderby, 1946) and in this country (Inskeep et al, 1951). Agitation and air are both supplied by a single, hollow-bladed impeller.…”