Process optimization for the production of Yeast Extract using fresh Baker’s yeast

Abstract

Yeast extract is extensively applied in various food industries as a food additive to enhance to flavor of food products or as a vitamin supplement. It is also considered as a crucial component of microbiological media. The current study was conducted to optimize a process for the production of yeast extract by using Baker’s yeast (Saccharomyces cerevisiae). The cultivation of yeast biomass was performed in a stirred fermenter. The influence of numerous physical and chemical parameters such as carbon and nitrogen sources, temperature, pH and agitation were evaluated on the production of yeast cells by employing one factor at a time approach and optimum conditions for the production of maximum yeast biomass was determined. The maximum growth was attained using molasses as a substrate at 30ºC supplemented with urea at 150 rpm with pH 4.5. After fermentation, cells were separated by centrifugation and were ruptured by adopting different techniques and autolysis was found the most viable method. Various techniques were applied to dry the yeast extract and the spray dryer was appeared as most effective one. Yeast extract acquired after drying was subjected to various analysis including protein and solid content estimation and amino acid profiling and compared with commercial yeast extract. The dried yeast extract was incorporated in media preparations to grow various microorganisms including yeast, fungi and bacteria and considerable growth was observed. These promising results indicated that the developed process is a cost effective alternative approach for the production of yeast extract.

Yeast derivatives as a source of bioactive components in animal nutrition: A brief review

“…As previously mentioned, downstream processing can be applied during the propagation steps of yeast in order to inactivate live yeast or lyse whole yeast into its constituent parts. Typically, initial processing steps involve manipulation of temperature, pH and osmotic balance in order to facilitate cell lysis (18,19). Once cells are lysed, centrifugation can be applied to split fractions into insoluble carbohydrate rich cell wall fractions and soluble protein rich cytosolic fractions.…”

Optimization of Baker’s Yeast Production on Grape Juice Using Response Surface Methodology

“…In another study by Muhammad et al [31], the baker's yeast production process was improved and the effect of various physical and chemical factors on the production of yeast cells was evaluated. The optimal conditions were determined to obtain the maximum possible growth of yeast cells at a concentration of sugars equal to 100 g/L, the agitation speed at 150 r.p.m., at pH = 4.5, and T = 28°С.…”

A Review: Using Yeast Extract as Feed Additive in Pig Diets

“…Numerous enzymes such as protease, β (1-3), β (1-6) glucanase, mannase, and kitanase are released from yeast cell by autolysis process (Boonraeng et al, 2000;Torresi et al, 2014). Although productivity and efficiency of yeast extraction yield and the separation process of solid-liquid are low, it has several advantages, including no chemicals or enzymes are needed in the process, which saved the cost and reduce the steps of the process (Khan et at., 2020).…”