12,557
Views
10
CrossRef citations to date
0
Altmetric
Article; Food Biotechnology

Economic production of baker's yeast using a new Saccharomyces cerevisiae isolate

, , , &
Pages 705-713 | Received 12 Feb 2015, Accepted 02 Apr 2015, Published online: 01 May 2015

References

  • Bhattacharjee JK. Microorganisms as potential sources of food. Adv Appl Microbiol. 1970;3:139–161.
  • Pederson C. Microbiology of food fermentations. 2nd ed. Westport: Taylor & Francis; 1979.
  • Dai Z, Wang B, Liu Y, Shi M, Wang D, Zhang X, Liu T, Huang L, Zhang X. Producing aglycons of ginsenosides in bakers' yeast. Sci Rep. 2014;4:Article number: 3698. doi:10.1038/srep03698.
  • Musatti A, Devesa V, Calatayud M, Vélez D, Manzoni M, Rollini M. Glutathione-enriched baker's yeast: production, bioaccessibility and intestinal transport assays. J Appl Microbiol. 2014;116(2):304–313.
  • Oliveira HC, Leão CP, Soares FO. An application for control, monitoring and stimulation of baker's yeast fermentation process. Paper presented at: World Congress Computer Science, Engineering and Technology Education; 2006 March 19–22; Sao Paulo, Brazil. p. 152–156.
  • Sreekumar PK. Identification of radioprotective activity in the extract of Indian green mussel, Pernaviridis L [dissertation]. Goa: Taylor & Francis; 2007.
  • Matsuda F, Ishii J, Kondo T, Ida K, Tezuka H, Kondo A. Increased isobutanol production in Saccharomyces cerevisiae by eliminating competing pathways and resolving cofactor imbalance. Microb Cell Fact. 2013;12:119.
  • European Food Safety Authority (EFSA). Scientific opinion on the safety and efficacy of Yea-Sacc® (Saccharomyces cerevisiae) as a feed additive for cattle for fattening, goats for fattening, dairy cows, dairy sheep, dairy goats and buffaloes. EFSA J. 2014;12(5):3666.
  • Boekhout T, Robert V. Yeasts in food: beneficial and detrimental aspects. Hamburg: Taylor & Francis; 2003.
  • Bekatorou AP, Psarianos C, Koutinas AA. Production of food grade yeasts. Food Technol Biotechnol. 2006;44:407–415.
  • Damtew W, Emire SA, Aber AB. Evaluation of growth kinetics and biomass yield efficiency of industrial yeast strains. Arch Appl Sci Res. 2012;4(5):1938–1948.
  • Jiru TM. Evaluation of yeast biomass production using molasses and supplements [dissertation]. Addis Ababa: Taylor & Francis; 2009.
  • Roman W, editor. BiologiaetIndustria, Yeasts. Vol. 1. The Hague: Taylor & Francis; 1957.
  • Crueger W, Crueger A. Biotechnology: a textbook of industrial microbiology. 2nd ed. Sunderland: Taylor & Francis; 1990.
  • Beudeker RF, Dam HWV, Plaat JBVD, Vellenga K. Developments in baker's yeast production. In: Verachtert H, Mot RD, editors. Yeast biotechnology and biocatalysis. New York: Taylor & Francis; 1990; p. 103–146 .
  • Evans IH. Yeast strains for baking: recent developments. In: Spencer JFT, Spencer DM. Yeast technology. Berlin Heidelberg: Taylor & Francis; 1990; p. 13–54.
  • Reed G, Nagodawithana T. Yeast technology. New York: Taylor & Francis; 1991.
  • Nilsson A, Norbeck J, Oelz R, Blomberg A, Gustafsson L. Fermentative capacity after cold storage of baker's yeast is dependent on the initial physiological state but not correlated to the levels of glycolytic enzymes. Int J Food Microbiol. 2001;71:111–124.
  • Zamani J, Pournia P, Seirafi H. A novel feeding method in commercial baker's yeast production. J Appl Microbiol. 2008;105:674–680.
  • Lodder J, Kreger-Van Rij NJW. The yeasts: a taxonomic study. Amsterdam: Taylor & Francis; 1952.
  • Velagapudi VR, Wittmann C, Lengauer T, Talwar P, Heinzle E. Metabolic screening of Saccharomyces cerevisiae single knockout strains reveals unexpected mobilization of metabolic potential. Process Biochem. 2006;41:2170–2179.
  • Vicente MA, Fietto LG, Castro IM, Santos ANG, Coutrim MX, Branda˜o RL. Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of cachaça the Brazilian sugarcane spirit. Int J Food Microbiol. 2006;108:51–59.
  • Bergander E. Biochemie und Technologie der Hefe [Biochemistry and technology of yeast.] Leipzig: Taylor & Francis; 1959.
  • Arroyo-López F, Orlić S, Querol A, Barrio E. Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid. Int J Food Microbiol. 2009;13:120–127.
  • Hengstmann U, Chin K, Janssen PH, Liesack W. Comparative phylogenetic assignment of environmental sequences of genes encoding 16S rRNA and numerically abundant culturable bacteria from anoxic rice paddy soil. Appl Environ Microbiol. 1999;5(11):5050–5058.
  • Hegde S, Bhadri G, Narsapur K, Koppal S, Oswal P, Turmuri N, Jumnal V, Hungund B. Statistical optimization of medium components by response surface methodology for enhanced production of bacterial cellulose by Gluconacetobacterpersimmonis. J Bioprocess Biotech. 2013;4:1–142.
  • Chen PS, Toribara TY, Warner H. Microdetermination of phosphorus. Anal Chem. 1956;28,1756–1758.
  • Švec I, Hrušková M. Wheat flour fermentation study. Czech J Food Sci. 2004;22:17–23.
  • Rahimpour A, Jahanshahi M, Peyravi M. Development of pilot scale nanofiltration system for yeast industry wastewater treatment. J Environ Health Sci Eng. 2014;12:1–55.
  • Jahan N, Azmuda N, Khan A. Isolation and identification of indigenous bakers' yeast. Bangladesh J Microbiol. 2007;24(1):65–66.
  • Bobye B, Dayo-Owoyemi I. Comparative evaluation of the sensory properties of doughs fermented with yeasts isolated from orange. Asian Network Sci Inform Biotechnol. 2009;8(3):389–392.
  • Ma'aruf A, Asyikeen ZN, Sahilah A, Mohd. Khan A. Leavening ability of yeast isolated from different local fruits in bakery product. SainsMalaysiana. 2011;40(12):1413–1419.
  • Vicente A, Castrillo J, Teixeira J, Ugalde U. On-line estimation of biomass through pH control analysis in aerobic yeast fermentation systems. Biotechnol Bioeng. 1997;58(4):445–450.
  • Perepelitsa N, Kaiser S, Eibl D. Application of the Finesse glass bioreactor for fermentation of Saccharomyces cerevisiae [Internet]. Zurich: Taylor & Francis; [cited 2015 Feb 12]. Available from: http://finesse.com/media/121717/ApplicationnoteyeastsV4.pdf2012.
  • Oslan S, Salleh A, Rahman R, Basri M. Locally isolated yeasts from Malaysia: identification, phylogenetic study and characterization. Acta Biochim Pol. 2012;59(2):225–229.
  • El-Gendy N, Madian H, Abu Amr S. Design and optimization of a process for sugarcane molasses fermentation by Saccharomyces cerevisiae using response surface methodology. Int J Microbiol. 2013;2013:Article ID 815631. Available from: http://dx.doi.org/10.1155/2013/815631
  • Blonskajaa V, Kamenevb I, Zubc S. Possibilities of using ozone for the treatment of wastewater from the yeast industry. Proc Estonian Acad Sci Chem. 2006;55(1):29–39.
  • Hahn-Hägerdal B, Karhumaa K, Larsson CU, Gorwa-Grauslund M, Görgens J, van Zyl WH. Role of cultivation media in the development of yeast strains for large scale industrial use. Microb Cell Fact. 2005;4(31):1–16.
  • Rodrigues RCLB, Lu C, Lin B. Fermentation kinetics for xylitol production by a Pichiastipitis D-Xylulokinase mutant previously grown in spent sulfite liquor. Appl Biochem Biotechnol. 2008;148:199–209.
  • Estela-Escalante W, Rychtera M, Melzoch K, Hatta-Sakoda B. Effect of aeration on the fermentative activity of Saccharomyces cerevisiae cultured in apple juice. Rev MexIngQuím. 2012;11(2):211–226.
  • Briggs DE, Boulton CA, Brooks PA, Stevens R. Brewing: science and practice. Cambridge: Taylor & Francis; 2004.
  • Jørgensen H, Olsson L, Rønnow B, Palmqvist EA. Fed-batch cultivation of baker's yeast followed by nitrogen or carbon starvation: effects on fermentative capacity and content of trehalose and glycogen. Appl Microbiol Biotechnol. 2002;59:310–317.