Development of baker's yeast production process for industrial use
1994
Solot Suwanayuen | Morakot Tanticharoen | Suvit Tia (King Mongkut's Institute of Technology Thonburi, Bangkok (Thailand). Pilot Plant Development and Training Inst.)
Biochemical Engineering and Pilot Plant Research and Development Unit at King Mongkut's Institute of Technology Thonburi (KMITT) has been funded by the National Center for Genetic Engineering and Biotechnology (NCGEB) to develop a Baker's yeast production process for local industry. A fed-batch fermentation technique has been used to produce a good quality yeast at high concentration above 60 g/lit. A computerized monitoring and control system was used to control a programmed feeding of nutrient enriched molasses as well as sugar and ethanol levels in the system using RQ as a control variable. The yield of 90 percent close to the theoretical value was obtained, and the yeast gives similar bread quality as compared to that made from an imported dry yeast, but having better flavor and smell. The research and development was undertaken using different size fermentor systems; for examples, 2, 30 and 100 liter working volume. Finally, it was possible to scale up to a prototype plant of 1,000 liter working volume with a wet yeast (70 percent moisture) production capacity of 3.3 tons/month or 1 ton dry weight/month. Presently, the prototype plant has been successfully contructed, installed, and preliminary test run. The plant will be used to demonstrate the yeast production process as well as to collect relevant data for final economic analysis. At the same time, an interested entrepreneur in the yeast fermentation process will be invited to use the Baker's yeast produced for market trial with technical support from KMITT before the decision for actual industrial investment could be made.
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Эту запись предоставил Kasetsart University