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Contents:

1. Introduction
2. Aims and Objectives
3. Review of Literature
4. Methodology
5. Limitations
6. Findings & Discussion
7. Summary
8. Conclusion
9. Bibliography
10. Appendix
Aim & Objectives

• To study about yeast and yeast extracts

• To know the manufacturing process of yeast

• To study the uses of yeast in different areas

• To identify the exporters and importers of yeast.


CERTIFICATE

THIS IS TO CERTIFIED THAT THIS PROJECT ENTITLED YEAST IS A


PROJECT WORK DONE BY MISS. SEEMA KADAM . T.Y. DEGREE, ROLL
NO- 45, UNDER THE GUIDANCE AND SUPERVISION OUR FACULTY
MR. SIRAJ SHAIKH FROM PADMASHREE DR. D.Y.PATIL
UNIVERSITY DEPARTMENT OF HOSPITALITY & TOURISM STUDIES.

----------------------- -------------------------------

Mr. Sanjay Gokshe Mrs. Vandana Mahajani


HOD Incharge Research Project

---------------------- -------------------------

Mr siraj shaikh External Examiner


(Project Guide)

DATE: ____

A PROJECT ON
“YEAST”

SUBMITTED BY

SEEMA S KADAM
SEAT NO 45

UNDERGUIDENCE BY
MR. SIRAJ SIR

SUBMITTED TO
DEPARTMENT OF HOSPTALITY & TOURISM STUDIES
PADMASHREE DR. D.Y PATIL UNIVERSITY
NAVI MUMBAI
AKNOWLEDGEMENT

I would like to thank my HOD Sanjay G for giving me this opportunity t do this
research work

I would like to take this opportunity to thank my guide Mr. Siraj S for his immense
support, encouragement and giving valuable suggestion during the course of my
project. He was a source of strength and inspiration to me .My sincere thanks to
Vandana mam for helping me in selecting this topic, and providing help through
the duration of this project.

My sincere thanks to my friends for their invaluable help, an without whom this
project would not have been completed
Yeast

Yeast of the species Saccharomyces cerevisiae.

Scientific classification

Domain: Eukaryota

Kingdom: Fungi

Typical divisions

Ascomycota (sac fungi)

 Saccharomycotina (true yeasts)


 Taphrinomycotina
 Schizosaccharomycetes(fission yeasts)

Basidiomycota (club fungi)

 Urediniomycetes

 Sporidiales

INTRODUCTION
Yeasts can be considered man’s oldest
industrial microorganism. It’s likely that man
used yeast before the development of a written
language. Hieroglyphics suggest that that
ancient Egyptians were using yeast and the
process of fermentation to produce alcoholic
beverages and to leaven bread over 5,000 years
ago. The biochemical process of fermentation
that is responsible for these actions was not
understood and undoubtedly looked upon by
early man as a mysterious and even magical
phenomenon.

It is believed that these early fermentation


systems for alcohol production and bread
making were formed by natural microbial
contaminants of flour, other milled grains and
from fruit or other juices containing sugar.
Such microbial flora would have included wild
yeasts and lactic acid bacteria that are found
associated with cultivated grains and fruits.
Leaven, referred to in the Bible, was a soft
dough-like medium. A small portion of this dough was used to start or leaven each
new bread dough. Over the course of time, the use of these starter cultures helped
to select for improved yeasts by saving a “good” batch of wine, beer or dough for
inoculating the next batch. For hundreds of years, it was traditional for bakers to
obtain the yeast to leaven their bread as by-products of brewing and wine making.
As a result, these early bakers have also contributed to the selection of these
important industrial microorganisms
The word "yeast" comes to us from Old English gist, gyst, and from the Indo-
European root yes-, meaning boil, foam, or bubble. Yeast microbes are probably
one of the earliest domesticated organisms. People have used yeast for
fermentation and baking throughout history. Archaeologists digging in Egyptian
ruins found early grinding stones and baking chambers for yeasted bread, as well
as drawings of 4,000-year-old bakeries and breweries. In 1680
the Dutch naturalist Antonie van Leeuwenhoek first microscopically observed
yeast, but at the time did not consider them to be living organisms, but rather
globular structures. In 1857 French microbiologist Louis Pasteur proved in the
paper "Mémoire sur la fermentation alcoolique" that alcoholic fermentation was
conducted by living yeasts and not by a chemical catalystPasteur showed that by
bubbling oxygen into the yeast broth, cell growth could be increased, but the
fermentation inhibited – an obsevation later called the Pasteur effect.
the United States, naturally occurring airborne yeasts were used almost
exclusively until commercial yeast was marketed at the Centennial Exposition in
1876 in Philadelphia, where Charles L. Fleischmann exhibited the product and a
process to use it, as well as serving the resultant baked bread.
REVIEW OF LITERATURE

Yeasts are single-celled fungi. As fungi, they are related to the other fungi that
people are more familiar with. These include edible mushrooms available at the
supermarket, common baker’s yeast used to leaven bread, molds that ripen blue
cheese and the molds that produce antibiotics for medical and veterinary use. Many
consider edible yeast and fungi to be as natural as fruits and vegetables.

Yeast Cells
Over 600 different species of yeast are known and they are widely distributed in
nature. They are found in association with other microorganisms as part of the
normal inhabitants of soil, vegetation, marine and other aqueous environments.
Some yeast species are also natural inhabitants of man and animals. While some
species are highly specialized and found only in certain habitats at certain times of
the year, other species are generalists and can be isolated from many different
sources.
Baker’s yeast is used to leaven bread throughout the world and it is the type of
yeast that people are most familiar with. Baker’s yeast is produced from the genus
and species of yeast called Saccharomyces cerevisiae. The scientific
name of the genus of baker’s yeast, Saccharomyces, refers to “saccharo” meaning
sugar and “myces” meaning fungus. The species name, cerevisiae, is derived from
the name Ceres, the Roman goddess of agriculture. Baker’s yeast products are
made from strains of this yeast selected for their special qualities relating to the
needs of the baking industry
The typical yeast cell is approximately equal in size to a human red blood cell and
is spherical to ellipsoidal in shape. Because of its small size, it takes about 30
billion yeast cells to make up to one gram of compressed baker’s yeast. Yeast
reproduce vegetatively by budding, a process during which a new bud grows from
the side of the existing cell wall. This bud eventually breaks away from the mother
cell to form a separate daughter cell. Each yeast cell, on average, undergoes this
budding process 12 to 15 times before it is no longer capable of reproducing.
During commercial production, yeast is grown under carefully controlled
conditions on a sugar containing media typically composed of beet and cane
molasses. Under ideal growth conditions a yeast cell reproduces every two to three
hours.
Yeast is the essential ingredient in many bakery products. It is responsible for
leavening the dough and imparting a delicious yeast fermentation flavor to the
product. It is used in rather small amounts in most bakery products, but having
good yeast and using the yeast properly often makes the difference between
success and something less than success in a bakery operation.
Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with about
1,500 speciescurrently described; they dominate fungal diversity in the oceans.
Most reproduce asexually bybudding, although a few do so by binary fission.
Yeasts are unicellular, although some species with yeast forms may
become multicellular through the formation of a string of connected budding cells
known aspseudohyphae, or false hyphae as seen in most molds. Yeast size can vary
greatly depending on the species, typically measuring 3–4 µm in diameter,
although some yeasts can reach over 40 µm. The yeast species Saccharomyces
cerevisiae has been used in baking and fermenting alcoholic beverages for
thousands of years. It is also extremely important as a model organism in
modern cell biology research, and is one of the most thoroughly
researched eukaryotic microorganisms.
Researchers have used it to gather information about the biology of the eukaryotic
cell and ultimately human biology. Other species of yeast, such as Candida
albicans, are opportunistic pathogens and can cause infectionsin humans. Yeasts
have recently been used to generate electricity in microbial fuel cells, and produce
ethanol for the biofuel industry.
Yeasts do not form an exact taxonomic or phylogenetic grouping. At present it is
estimated that only 1% of all yeast species have been described.

Fermentation
Varies strains of yeast are present virtually everywhere yeast feed on
carbohydrates present in the starch and sugar in bread dough, converting them to
carbon dioxide and ethanol an alcohol in an organic process known as fermentation

Yeast+ carbohydrates= alcohol+ carbon dioxide

When yeast releases carbon dioxide gas during bread making, the gas becomes
trapped in the dough's gluten network. The trapped gas leavens the bread,
providing the desired rise and texture. The small amount of alcohol produced by
fermentation evaporates during baking. As with most living things, yeast is very
sensitive to temperature. It prefers temperatures between 90˚F and 110˚F (32˚C-
43˚C). At temperatures below 34˚F (2˚C), it becomes dormant; above 138˚F
(59˚C), it dies. Salt is used in bread making because it conditions gluten, making it
stronger and more elastic. Salt also affects yeast fermentation. Because salt inhibits
the growth of yeast, it helps control the dough's rise. Too little salt and not only
will the bread taste bland, it will rise too rapidly. Too much salt, however, and the
yeast will be destroyed. By learning to control the amount of food for the yeast and
the temperatures of fermentation, you can learn to control the texture of your yeast-
leavened products. Types of Yeast Baker's yeast is available in two forms:
compressed and active dry. (You may also encounter a product called brewer's
yeast; it is a nutritional supplement with no leavening ability.)

Temperature for yeast development

Temperature Yeast development


34 f (2 C) Inactive
60 f – 70 f (16 C - 21 C) Slow action
75 f – 95 f (24 C – 35 C) Best temperature for yeast activity
85 f - -100 f (29 C – 38 C) Best water temperature for hydrating
instant yeast
100 f – 110 f (38 C – 43 C) Best water temperature for hydrating
active dry yeast
138 f (59 C) Yeast dies

Types of yeast
Compressed Yeast
compressed yeast is a mixture of yeast and starch with moisture content of
approximately 70%. Also referred to as fresh yeast, compressed yeast must be kept
refrigerated. It should be creamy white and crumbly with a fresh, yeasty smell. Do
not use compressed yeast that has developed a sour odor, brown color or slimy
film. Compressed yeast is available in 0.6-ounce (17-gram) cubes and 1-pound
(450-gram) blocks. Under proper storage conditions, compressed yeast has a shelf
life of 2-3 weeks.

Active Dry Yeast


Active dry yeast differs from compressed yeast in that virtually all the moisture has
been removed by hot air. The absence of moisture renders the organism dormant
and allows the yeast to be stored without refrigeration for several months. When
preparing dough's, dry yeast is generally rehydrated in a lukewarm (approximately
100˚F (43˚C)) liquid before being added to the other ingredients. Dry yeast is
available in 1/4-ounce (7-gram) packages and 1- or 2-pound (450-gram or 1-
kilogram) vacuum-sealed bags. It should be stored in a cool, dry place and
refrigerated after opening.

Instant Yeast Instant


Or quick-rise dry yeast is also available. It must be blended with the dry
ingredients in a bread formula, then activated with hot (approximately 125˚F-130˚F
[52˚C-54˚Cl) water. It dramatically speeds the rising process. Instant yeast can be
substituted measure for measure for regular dry yeast. Instant yeast is still a living
organism and will be destroyed at temperatures above 138˚F (59˚C). The flavors of
dry and compressed yeasts are virtually indistinguishable, but dry yeast is
approximately twice as strong. Because too much yeast can ruin bread, always
remember to halve the specified weight of compressed yeast when substituting dry
yeast in a formula. Likewise, if a formula specifies dry yeast, double the amount
when substituting compressed yeast. All the formulas in this text requiring yeast
use regular active dry yeast.

Sourdough Starter
Prior to commercial yeast production, bakers relied on starters to leaven their
breads. Early starters were simple hut magical mixtures of flour and liquid (water,
potato broth, milk) left to capture wild yeasts from the air and then ferment. Only a
portion of the starter was used at a time. The rest was kept for later use,
replenished periodically with additional flour and liquid so that the magic could
continue. Today, starters are generally fortified with yeast to provide consistency
and reliability; they are prized for the unique, sour flavors they impart. Prepared
dry cultures are often used commercially to give bread a sourdough' flavor without
requiring the time and space necessary to develop and maintain an active starter.

Recipe of Sourdough Starter


Ingredients:
• Yeast Starter:
• 1 pkg. active dry yeast
• 1/2 cup warm water
• 2 cups warm water
• 2 cups all purpose flour
• 1 tbs. granulated sugar or honey

Preparation:
Sprinkle the yeast over the first amount of warm water and sugar, stir and let set
10 mins. Add second amount of warm water and flour, beat until smooth, cover
with a cheesecloth and let set in a warm place for several days, stirring several
times per day. When ready the starter should have a sour smell with small
bubbles gently rising to the surface. The whole process will take from 5 to 10
days depending to some extent on the time of year. Place in a jar and refrigerate.

Growth and Nutrition


Yeasts are chemoorganotrophs as they use organic compounds as a source of
energy and do not require sunlight to grow. Carbon is obtained mostly
from hexose sugars such as glucose and fructose, or disaccharides such
as sucrose and maltose. Some species can metabolizepentose sugars like ribose,
alcohols, and organic acids. Yeast species either require oxygen for aerobic cellular
respiration (obligate aerobes), or are anaerobic but also have aerobic methods of
energy production (facultative anaerobes). Unlike bacteria, there are no known
yeast species that grow only anaerobically (obligate anaerobes)

Yeasts grow best in a neutral or slightly acidic pH environment.Yeasts will grow


over a temperature range of 10 to 37 °C (50 to 99 °F), with an optimal temperature
range of 30 to 37 °C (86 to 99 °F), depending on the type of species (S.
cerevisiae works best at about 30 °C (86 °F). Above 37 °C (99 °F) yeast cells
become stressed and will not divide properly. Most yeast cells die above 50 °C
(122 °F). If the solution reaches 105 °C (221 °F) the yeast will disintegrate. There
is little activity in the range of 0 to 10 °C (32 to 50 °F). The cells can survive
freezing under certain conditions, with viability decreasing over time
Yeasts are very common in the environment, but are usually isolated from sugar-
rich material. Some good examples include naturally occurring yeasts on the skins
of fruits and berries (such as grapes, apples or peaches), and exudates from plants
(such as plant saps or cacti). Some yeasts are found in association with soil and
insects. Yeast are generally grown in the laboratory on solid growth media or
liquid broths. Common media used for the cultivation of yeasts include; potato
dextrose agar (PDA) or potato dextrose broth, Wallerstein Laboratories nutrient
(WLN) agar, yeast peptone dextrose agar (YPD), and yeast mould agar or broth
(YM). The antibiotic cycloheximide is sometimes added to yeast growth media to
inhibit the growth of Saccharomyces yeasts and select for wild/indigenous yeast
species. This will change the yeast process. white thready yeast commonly known
as kahm yeast is often a harmless byproduct of the lactofermentation (or pickling)
of certain vegetables, usually the result of exposure to air.

Reproduction
The yeast cell's life cycle:
1. Budding
2.Conjugatin
3. Spore
Yeasts have asexual and sexual reproductive cycles, however the most
common mode of vegetative growth in yeast is asexual reproduction
by budding or fission. Here a small bud, or daughter cell, is formed on the parent
cell. The nucleus of the parent cell splits into a daughter nucleus and migrates into
the daughter cell. The bud continues to grow until it separates from the parent cell,
forming a new cell. Under high stress conditions haploid cells will generally die,
however under the same conditionsdiploid cells can undergo sporulation, entering
sexual reproduction (meiosis) and producing a variety of haploid spores, which can
go on to mate (conjugate), reforming the diploid. Some yeasts,
including Schizosaccharomyces pombe, reproduce by binary fission instead of
budding.

Uses of yeast
The useful physiological properties of yeast have led to their use in the field
of biotechnology. Fermentation of sugars by yeast is the oldest and largest
application of this technology. Many types of yeasts are used for making many
foods: baker's yeast in bread production, brewer's yeast in beer fermentation, yeast
in wine fermentation and for xylitol production. So-called red rice yeast is actually
a mold, Monascus purpureus. Yeasts include some of the most widely used model
organisms for genetics and cell biology.

Alcoholic beverages
Alcoholic beverages are defined as beverages that contain ethanol (C2H5OH). This
ethanol is almost always produced by fermentation -
themetabolism of carbohydrates by certain species of yeast under anaerobic or low-
oxygen conditions. Beverages such as wine, beer, or distilled spirits all use yeast at
some stage of their production.

Beer
A mixture of diatomaceous earthand yeast after filtering beer.

Brewer's yeast (also known as brewing yeast) can mean any live yeast used
in brewing. It can also mean yeast obtained as a by-product of brewing, dried and
killed, and used as a dietary supplement for its B vitamin content.

Brewers classify yeasts as top-fermenting and bottom-fermenting. This


distinction was introduced by theDane Emil Christian Hansen. "Top-fermenting
yeasts" are so called because they form a foam at the top of the wort during
fermentation.

They can produce higher alcohol concentrations and prefer higher temperatures,
typically 16 to 24 °C (61 to 75 °F), producing fruitier, sweeter, ale-type beers. An
example of a top-fermenting yeast is Saccharomyces cerevisiae, known to brewers
as ale yeast. "Bottom-fermenting yeasts" are typically used to produce lager-type
beers, though can also produce ale-type beers. These yeasts ferment more sugars,
leaving a crisper taste, and grow well at low temperatures. An example of bottom
fermenting yeast is Saccharomyces pastorianus, formerly known as Saccharomyces
carlsbergensis.

For both types, yeast is fully distributed through the beer while it is fermenting,
and both equally flocculate (clump together and precipitate to the bottom of the
vessel) when it is finished. By no means do all top-fermenting yeasts demonstrate
this behaviour, but it features strongly in many English ale yeasts which may also
exhibit chain forming (the failure of budded cells to break from the mother cell)
which is technically different from true flocculation.

Fermenting tanks with yeast being used tobrew beer.

In industrial brewing, to ensure purity of strain, a 'clean' sample of the yeast


is stored refrigerated in a laboratory. After a certain number of fermentation cycles,
a full scalepropagation is produced from this laboratory sample. Typically, it is
grown up in about three or four stages using sterile brewing wort and oxygen.The
most common top-fermenting brewer's yeast, Saccharomyces cerevisiae, belongs
to the same species as the common baking yeast. However, baking and brewing
yeasts typically belong to different strains, cultivated to favor different
characteristics: baking yeast strains are more aggressive, in order to
carbonate dough in the shortest amount of time possible; brewing yeast strains act
slower, but tend to produce fewer off-flavors and tolerate higher alcohol
concentrations (in some cases, up to 20%).

Brettanomyces
Brettanomyces is a genus of wild yeast important in brewing lambic, a beer
produced not by the deliberate addition of brewer's yeasts, but by spontaneous
fermentation by wild yeasts and bacteria. Brettanomyces
lambicus, B. bruxellensis and B. claussenii are native to the SenneValley region
of Belgium, where lambic beer is produced.

Distilled beverages
A distilled beverage is a beverage that contains ethanol that has been
purified by distillation. Carbohydrate-containing plant material is fermented by
yeast, producing a dilute solution of ethanol in the process. Spirits such
as whiskey and rum are prepared by distilling these dilute solutions of ethanol.
Components other than ethanol are collected in the condensate, including
water, esters, and other alcohols which account for the flavor of the beverage.

Fresh grapes
Yeast is used in winemaking where it converts the sugars present in grape
juice or must intoalcohol. Yeast is normally already invisibly present on the
grapes. The fermentation can be done with this endogenous (or wild)
yeast; however, this may give unpredictable results depending on the exact types of
yeast species that are present. For this reason a pure yeast culture is generally
added to the must, which rapidly predominates the fermentation as it proceeds.
This represses the wild yeasts and ensures a reliable and predictable
fermentation. Most added wine yeasts are strains of Saccharomyces cerevisiae,
though not all strains of the species are suitable. Different S. cerevisiae yeast
strains have differing physiological and fermentative properties, therefore the
actual strain of yeast selected can have a direct impact on the finished
wine. Significant research has been undertaken into the development of novel wine
yeast strains that produce atypical flavour profiles or increased complexity in
wines.

The growth of some yeasts such as Zygosaccharomyces and Brettanomyces in


wine can result in wine faults and subsequent spoilage.

Brettanomyces produces an array of metabolites when growing in wine, some of


which are volatile phenolic compounds.

Together these compounds are often referred to as "Brettanomyces character", and


are often described as antiseptic or "barnyard" type aromas. Brettanomyces is a
significant contributor to wine faults within the wine industry.

Baking
Yeast, most commonly Saccharomyces cerevisiae, is used in baking as a leavening
agent, where it converts the fermentable sugars present in the dough into carbon
dioxide. This causes the dough to expand or rise as the carbon dioxide forms
pockets or bubbles. When the dough is baked the yeast dies off and the air pockets
"set", giving the baked product a soft and spongy texture.

The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough
accelerates the growth of yeasts. Salt and fats such as butter slow down yeast
growth. The majority of the yeast used in baking is of the same species common in
alcoholic fermentation. Additionally, Saccharomyces exiguus (also known as S.
minor) is a wild yeast found on plants, fruits, and grains that is occasionally used
for baking. Sugar and vinegar are the best conditions for yeast to ferment.

In bread making the yeast respires aerobically at first producing carbon dioxide
and water. When the oxygen is used up anaerobic respiration is used producing
ethanol as a waste product; however, this is evaporated during the baking process.

A block of fresh yeast.


It is not known when yeast was first used to bake bread. The first records that show
this use came from Ancient Egypt. Researchers speculate that a mixture of flour
meal and water was left longer than usual on a warm day and the yeasts that occur
in natural contaminants of the flour caused it to ferment before baking. The
resulting bread would have been lighter and tastier than the normal flat, hard cake.

Active dried yeast, a granulated form in which yeast is commercially sold.


Today there are several retailers of baker's yeast; one of the best-known in North
America isFleischmann’s Yeast, which was developed in 1868. During World War
II Fleischmann's developed a granulated active dry yeast, which did not require
refrigeration and had a longershelf life than fresh yeast. The company created yeast
that would rise twice as fast, cutting down on baking time. Baker's yeast is also
sold as a fresh yeast compressed into a square "cake". This form perishes quickly,
and must be used soon after production in order to maintainviability. A weak
solution of water and sugar can be used to determine if yeast is expired. When
dissolved in the solution, active yeast will foam and bubble as it ferments the sugar
into ethanol and carbon dioxide. Some recipes refer to this as proofing the yeast as
it 'proves' [tests] the viability of the yeast before the other ingredients are added.
When using a sourdough starter, flour and water are added instead of sugar and this
is referred to as proofing the sponge.

When yeast is used for making bread, it is mixed with flour, salt, and warm water
(or milk). The dough is kneaded until it is smooth, and then left to rise, sometimes
until it has doubled in size. Some bread doughs are knocked back after one rising
and left to rise again. A longer rising time gives a better flavour, but the yeast can
fail to raise the bread in the final stages if it is left for too long initially. The dough
is then shaped into loaves, left to rise until it is the correct size, and then baked.
Dried yeast is usually specified for use in a bread machine, however a (wet)
sourdough starter can also work.

Bioremediation
Some yeasts can find potential application in the field of bioremediation. One such
yeast Yarrowia lipolytica is known to degrade palm oil milleffluent TNT (an
explosive material), and other hydrocarbons such as alkanes, fatty
acids, fats and oils. It can also tolerate high concentrations of salt and heavy
metals, and is being investigated for its potential as a heavy metal biosorbent.

Industrial ethanol production


The ability of yeast to convert sugar into ethanol has been harnessed by
the biotechnology industry to produce ethanol fuel. The process starts by milling a
feedstock, such as sugar cane, field corn, or cheap cereal grains, and then adding
dilute sulfuric acid, or fungal alpha amylaseenzymes, to break down the starches
into complex sugars. A gluco amylase is then added to break the complex sugars
down into simple sugars. After this, yeasts are added to convert the simple sugars
to ethanol, which is then distilled off to obtain ethanol up to 96% in concentration.
Saccharomyces yeasts have been genetically engineered to ferment xylose, one of
the major fermentable sugars present in cellulosicbiomasses, such as agriculture
residues, paper wastes, and wood chips. Such a development means that ethanol
can be efficiently produced from more inexpensive feedstocks, making cellulosic
ethanol fuel a more competitively priced alternative to gasoline fuels.

Kombucha

A Kombucha culture fermenting in a jar


Yeast in symbiosis with acetic acid bacteria is used in the preparation
of Kombucha, a fermented sweetened tea. Species of yeast found in the tea can
vary, and may include: Brettanomyces bruxellensis, , Schizosaccharomyces
pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. It is a very popular
beverage among Eastern Europe and some former soviet republics, under the
nameKvas.

Nutritional supplements
Yeast is used in nutritional supplements popular with vegans and the health
conscious, where it is often referred to as "nutritional yeast". It is a deactivated
yeast, usually Saccharomyces cerevisiae. It is an excellent source of protein and
vitamins, especially the B-complex vitamins, whose functions are related to
metabolism as well as other minerals and cofactors required for growth. It is also
naturally low in fat andsodium. Some brands of nutritional yeast, though not all,
are fortified with vitamin B12, which is produced separately from bacteria.
Nutritional yeast, though it has a similar appearance to brewer's yeast, is very
different and has a very different taste.

Nutritional yeast has a nutty, cheesy, creamy flavor which makes it popular as an
ingredient in cheese substitutes. It is often used by vegans in place of Parmesan
cheese. Another popular use is as a topping for popcorn. It can also be used in
mashed and fried potatoes, as well as putting it into scrambled eggs. It comes in the
form of flakes, or as a yellow powder similar in texture to cornmeal, and can be
found in the bulk aisle of most natural food stores. In Australia it is sometimes sold
as "savory yeast flakes". Though "nutritional yeast" usually refers to commercial
products, inadequately fed prisoners have used "home-grown" yeast to prevent
vitamin deficiency.

Probiotics
Some probiotic supplements use the yeast Saccharomyces boulardii to maintain
and restore the natural flora in the large and smallgastrointestinal tract. S.
boulardii has been shown to reduce the symptoms of acute diarrhea in
children, prevent reinfection of Clostridium difficile, reduce bowel movements in
diarrhea predominant IBS patients and reduce the incidence
of antibiotic, traveler's, andHIV/AIDS associated diarrheas.
Root beer and sodas
Root beer and other sweet carbonated beverages can be produced using the same
methods as beer, except that fermentation is stopped sooner, producing carbon
dioxide, but only trace amounts of alcohol, and a significant amount of sugar is left
in the drink.

Aquarium hobby
Yeast is often used by aquarium hobbyists to generate carbon dioxide (CO2) to
fertilize plants in planted aquariums. A homemade setup is widely used as a cheap
and simple alternative to pressurized CO2 systems. While not as effective as these,
the homemade setup is considerably cheaper for less demanding hobbyists.

There are several recipes for homemade CO2, but they are variations of the basic
recipe: Baking yeast is inserted in a plastic bottle together with sugar, baking
soda and water. This produces CO2 for about 2 or 3 weeks. The CO2 is injected in
the aquarium via a narrow hose and released through a CO2 diffuser that helps
dissolve the gas in the water. The CO2 is used by plants in
the photosynthesis process.

CO2 injection is very important to plant growth in planted aquariums.


LOOK OF YEAST CELL

Severalyeasts, particularly Saccharomyces cerevisiae, have been widely


used in genetics and cell biology. This is largely because S. cerevisiae is a
simple eukaryotic cell, serving as a model for all eukaryotes including humans for
the study of fundamental cellular processes such as the cell cycle, DNA
replication,recombination, cell division and metabolism. Also yeasts are easily
manipulated and cultured in the lab which has allowed for the development of
powerful standard techniques, such as Yeast two-hybrid, Synthetic genetic
array analysis and tetrad analysis. Many proteins important in human biology were
first discovered by studying their homologs in yeast; these proteins include cell
cycle proteins, signaling proteins, and protein-processing enzymes.
On 24 April 1996 S. cerevisiae was announced to be the first eukaryote to
have its genome, consisting of 12 million base pairs, fully sequenced as part of
the Genome project. At the time it was the most complex organism to have its full
genome sequenced and took 7 years and the involvement of more than 100
laboratories to accomplish. The second yeast species to have its genome sequenced
was Schizosaccharomyces pombe, which was completed in 2002.
Yeast extract

Vegemite an d Marmite
, products made
from yeast extract

Yeast extract is the common name for various forms of processed yeast
products that are used as food additives or flavours. They are often used in the
same way thatmonosodium glutamate (MSG) is used, and like MSG, often contain
free glutamic acid. The general method for making yeast extract for food products
such asVegemite and Marmite on a commercial scale is to add salt to a suspension
of yeast making the solution hypertonic, which leads to the cells shrivelling up.

This triggersautolysis, where the yeast's digestive enzymes break their


own proteins down into simpler compounds, a process of self-destruction. The
dying yeast cells are then heated to complete their breakdown, after which the
husks (yeast with thick cell walls which would give poor texture) are separated.
Yeast autolysates are used.

InVegemite and Promite (Australia); Marmite, Bovril and Oxo (the United
Kingdom, Republic of Ireland and South Africa); and Cenovis(Switzerland).
Pathogenic yeasts

A photomicr ograph of C
andida
albicansshow ing hyphal
outgrowth and other morphological characteristics.
Some species of yeast are opportunistic pathogens where they can cause infection
in people with compromised immune systems.

Cryptococcus neoformans is a significant pathogen of immunocompromised


people causing the disease termed cryptococcosis. This disease occurs in about 7–
9% of AIDS patients in the USA, and a slightly smaller percentage (3–6%) in
western Europe The cells of the yeast are surrounded by a
rigid polysaccharide capsule, which helps to prevent them from being recognised
and engulfed by white blood cells in the human body.

Yeasts of the Candida genus are another group of opportunistic pathogens which
causes oral and vaginal infections in humans, known as candidiasis. Candida is
commonly found as acommensal yeast in the mucus membranes of humans and
other warm-blooded animals. However, sometimes these same strains can become
pathogenic. Here the yeast cells sprout ahyphal outgrowth, which locally
penetrates the mucosal membrane, causing irritation and shedding of the tissues.
The pathogenic yeasts of candidiasis in probable descending order of virulence for
humans are: C. albicans, C. tropicalis, C. stellatoidea, C. glabrata, C. krusei, C.
parapsilosis, C. guilliermondii, C. viswanathii, C. lusitaniae and Rhodotorula
mucilaginosa. Candida glabrata is the second most commonCandida pathogen
after C. albicans, causing infections of the urogenital tract, and of
the bloodstream (candidemia).

Food spoilage
Yeasts are able to grow in foods with a low pH, (5.0 or lower) and in the
presence of sugars, organic acids and other easily metabolized carbon sources.
During their growth, yeasts metabolize some food components and produce
metabolic end products. This causes the physical, chemical, and sensory properties
of a food to change, and the food is spoiled. The growth of yeast within food
products is often seen on their surface, as in cheeses or meats, or by the
fermentation of sugars in beverages, such as juices, and semi-liquid products, such
as syrups andjams. The yeast of the Zygosaccharomyces genus have had a long
history as a spoilage yeast within the food industry. This is mainly due to the fact
that these species can grow in the presence of high sucrose, ethanol, acetic
acid, sorbic acid, benzoic acid, and sulfur dioxideconcentrations, representing
some of the commonly used food preservation methods. Methylene blue is used to
test for the presence of live yeast cells.

The Manufacturing of Yeast


The manufacturing process for yeast can be likened to farming – it involves
preparation, seeding, cultivation and harvesting.
As you learned in The Story of Yeast, the favorite food for yeast is sugar. In the
commercial production of yeast, molasses is used to provide this sugar source.
Molasses is a by-product of the refining of sugar beets and sugar cane. Either
cane molasses or beet molasses can be used, however, some yeast
manufacturers prefer a mixture of the two varieties.
Quality Assurance
In all the yeast processes, utmost care is taken to produce a product of the
highest possible quality and purity. Samples are routinely checked by the
laboratory and frequent cleaning and sterilization of the equipment are conducted
to assure the proper standards are met.

The Basic Yeast Making Process


Step 1: Preparation

Before feeding molasses to the yeast cells, it must be clarified and sterilized.
This is done in order to assure the final yeast color. The sterilizing also prevents
bacteria and other organisms from being introduced during manufacturing.
The molasses is then diluted with water, adjusted for acidity, heated until almost
boiling and filtered through heavy clothes.

Step 2: Seeding

The seed yeast is a carefully maintained laboratory culture so as to avoid


contamination by “wild” yeast present in the air. Yeast seeds are selected with
care according to the type of yeast to be produced and the specific
characteristics desired. All cultures are laboratory pure; all transfers are made
with absolute sterility; all vessels are completely sterilized.
The “seed yeast” is placed in small flasks where it is allowed to grow. It is then
transferred in a series of steps from these small flasks to tanks of about 1,000
gallons in volume. Now known as “stock yeast”, it is separated from the alcohol
generated by the fermentation and stored in refrigerated tanks for the

subsequent fermentation cultivation.


Step 3: Cultivation

The cultivation or advancement of the fermentation process is accomplished in


large 40,000-gallon vessels. It is impractical at this point to sterilize such large
vessels but careful cleaning with steam assures cleanliness and quality.
The “stock yeast” is fed measured quantities of molasses and large quantities of
air. The temperature is carefully controlled and acidity (pH) frequently adjusted
through the addition of ammonium salts. This process is continued until the
yeast achieves the capacity of these 40,000-gallon fermenting tanks. The yeast
is then harvested.

Step 4: Harvesting
The harvesting of yeast is nothing more than concentrating the yeast cells by
passing the fermented liquid through large centrifugal pumps called “separators”.
This process is similar to spinning clothes dry in a washing machine. The result
is an off-white liquid called “cream yeast”. Further processing is dependent on
the type of yeast desired.

FUNCTIONS OF YEAST BAKING


In the production of baked goods, yeast is a key ingredient and serves three
primary functions:

Production of carbon dioxide:

Carbon dioxide is generated by the yeast as a result of the breakdown of


fermentable sugars in the dough. The evolution of carbon dioxide causes expansion
of the dough as it is trapped within the protein matrix of the dough.

Causes dough maturation:

This is accomplished by the chemical reaction of yeast produced alcohols and


acids on protein of the flour and by the physical stretching of the protein by carbon
dioxide gas. This results in the light, airy physical structure associated with yeast
leavened products.

Development of fermentation flavor:

Yeast imparts the characteristic flavor of bread and other yeast leavened products.
During dough fermentation, yeast produce many secondary metabolites such as
ketones, higher alcohols, organic acids, aldehydes and esters. Some of these,
alcohols for example, escape during baking. Others react with each other and with
other compounds found in the dough to form new and more complex flavor
compounds. These reactions occur primarily in the crust and the resultant flavor
diffuses into the crumb of the baked bread.

YEAST TESTING
The quality of baker’s yeast is often discussed in terms of microbiological purity
and gas producing activity.

At the beginning stage of the manufacturing process, strain purity and trueness to
type are carefully controlled. In the laboratory, a pure culture of the yeast strain
being used is maintained and prepared for inoculation into the initial fermentation
vessel. Strict adherence to sanitary practices and GMPrules of the Food and Drug
Administration are required at all stages of yeast production to produce products
with acceptable microbiological standards. Complete microbiological testing is
conducted on all finished yeast product using approved and published methods.
This insures product safety and lack of potentially harmful organisms. Dakota
Baker’s Yeast microbiological standards have Salmonella sp. specification of
negative/375 grams and an E.coli specification of less than 100/gram.

Gas production is the major function of yeast in bread dough. To ensure consistent
gassing performance, each code of Dakota Bakers Yeast is tested for gassing
activity. The test involves gassing a standardized dough formula at a constant-
temperature in a precision gassing apparatus that measures the amount of carbon
dioxide produced over a fixed amount of time. While the test is an excellent
predictor of yeast performance, it is not an exact predictor of proof times. This is
due to the fact that proof times are related to both gas-production by yeast and gas-
retention by the dough. Factors such as flour quality, dough strengtheners, and the
amount of mixing are some of the factors that affect gas retention. Gassing activity
numbers are provided with the certificate of analysis (COA) accompanying each
shipment of

BAKERS YEST PRODUCTION PRINCIPLES

Yeasts can grow in the presence or absence of air. Anaerobic growth, growth in the
absence of oxygen, is quite slow and inefficient. For instance, in bread dough,
yeast grow very little. Instead, the sugar that can sustain either fermentation or
growth is used mainly to produce alcohol and carbon dioxide. Only a small portion
of the sugar is used for cell maintenance and growth. In contrast, under aerobic
conditions, in the presence of a sufficient quantity of dissolved oxygen, yeast grow
by using most of the available sugar for growth and producing only negligible
quantities of alcohol.

This means that the baker who is interested in the leavening action of carbon
dioxide works under conditions that minimize the presence of dissolved oxygen.
On the other hand, a yeast manufacturer that wants to produce more yeast cell
mass, works under aerobic conditions by bubbling air through the solution in
which the yeast is grown.

The problem posed to the yeast manufacturer, however, is not as simple as just
adding air during the fermentation process. If the concentration of sugar in the
fermentation growth media is greater than a very small amount, the yeast will
produce some alcohol even if the supply of oxygen is adequate or even in
abundance. This problem can be solved by adding the sugar solution slowly to the
yeast throughout the fermentation process. The rate of addition of the sugar
solution must be such that the yeast uses the sugar fast enough so that the sugar
concentration at any one time is practically zero. This type of fermentation is
referred to as a fed-batch fermentation.

BAKERS YEAST PRODUCTION

The baker’s yeast production process flow chart attached below can be divided into
four basic steps. In order these steps are, molasses and other raw material
preparation, culture or seed yeast preparation, fermentation and harvesting and
filtration and packaging. The process outlined in the flow chart takes
approximately five days from start to finish.
The basic carbon and energy source for yeast growth are sugars. Starch can not be
used because yeast does not contain the appropriate enzymes to hydrolyze this
substrate to fermentable sugars. Beet and cane molasses are commonly used as raw
material because the sugars present in molasses, a mixture of sucrose, fructose and
glucose, are readily fermentable. In addition to sugar, yeast also require certain
minerals, vitamins and salts for growth. Some of these can be added to the blend of
beet and cane molasses prior to flash sterilization while others are fed separately to
the fermentation. Alternatively, a separate nutrient feed tank can be used to mix
and deliver some of the necessary vitamins and minerals. Required nitrogen is
supplied in the form of ammonia and phosphate is supplied in the form of
phosphoric acid. Each of these nutrients is fed separately to the fermentation to
permit better pH control of the process. The sterilized molasses, commonly
referred to as mash or wort, is stored in a separate stainless steel tank. The mash
stored in this tank is then used to feed sugar and other nutrients to the appropriate
fermentation vessels.
Baker’s yeast production starts with a pure culture tube or frozen vial of the
appropriate yeast strain. This yeast serves as the inoculum for the pre-pure culture
tank, a small pressure vessel where seed is grown in medium under strict sterile
conditions. Following growth, the contents of this vessel are transferred to a larger
pure culture fermentor where propagation is carried out with some aeration, again
under sterile conditions. These early stages are conducted as set-batch
fermentations. In a set-batch fermentation all the growth media and nutrients are
introduced to the tank prior to inoculation.

From the pure culture vessel, the grown cells are transferred to a series of
progressively larger seed and semi-seed fermentors. These later stages are
conducted as fed-batch fermentations. During a fed-batch fermentation, molasses,
phosphoric acid, ammonia and minerals are fed to the yeast at a controlled rate.
This rate is designed to feed just enough sugar and nutrients to the yeast to
maximize multiplication and prevent the production of alcohol. In addition, these
fed-batch fermentations are not completely sterile. It is not economical to use
pressurized tanks to guarantee sterility of the large volumes of air required in these
fermentors or to achieve sterile conditions during all the transfers through the
many pipes, pumps and centrifuges. Extensive cleaning of the equipment, steaming
of pipes and tanks and filtering of the air is practiced to insure as aseptic conditions
as possible.

At the end of the semi-seed fermentation, the contents of the vessel are pumped to
a series of separators that separate the yeast from the spent molasses. The yeast is
then washed with cold water and pumped to a semi-seed yeast storage tank where
the yeast cream is held at 34 degrees Fahrenheit until it is used to inoculate the
commercial fermentation tanks. These commercial fermentors are the final step in
the fermentation process and are often referred to as the final or trade fermentation.
Commercial fermentations are carried out in large fermentors with working
volumes up to 50,000 gallons. To start the commercial fermentation, a volume of
water, referred to as set water, is pumped into the fermentor. Next, in a process
referred to as pitching, semi-seed yeast from the storage tank is transferred into the
fermentor. Following addition of the seed yeast, aeration, cooling and nutrient
additions are started to begin the 15-20 hour fermentation. At the start of the
fermentation, the liquid seed yeast and additional water may occupy only about
one-third to one-half of the fermentor volume. Constant additions of nutrients
during the course of fermentation bring the fermentor to its final volume. The rate
of nutrient addition increases throughout the fermentation because more nutrients
have to be supplied to support growth of the increasing cell population. The
number of yeast cells increase about five- to eight-fold during this fermentation.

Air is provided to the fermentor through a series of perforated tubes located at the
bottom of the vessel. The rate of airflow is about one volume of air per fermentor
volume per minute. A large amount of heat is generated during yeast growth and
cooling is accomplished by internal cooling coils or by pumping the fermentation
liquid, also known as broth, through an external heat exchanger. The addition of
nutrients and regulation of pH, temperature and airflow are carefully monitored
and controlled by computer systems during the entire production process.
Throughout the fermentation, the temperature is kept at approximately 86 degrees
Fahrenheit and the pH in the range of 4.5-5.5.

At the end of fermentation, the fermentor broth is separated by nozzle-type


centrifuges, washed with water and re-centrifuged to yield a yeast cream with a
solids concentration of approximately 18%. The yeast cream is cooled to about 45
degrees Fahrenheit and stored in a separate, refrigerated stainless steel cream tank.
Cream yeast can be loaded directly into tanker trucks and delivered to customers
equipped with an appropriate cream yeast handling system. Alternatively, the yeast
cream can be pumped to a plate and frame filter press and dewatered to a cake-like
consistency with a 30-32% yeast solids content. This press cake yeast is crumbled
into pieces and packed into 50-pound bags that are stacked on a pallet. The yeast
heats up during the pressing and packaging operations and the bags of crumbled
yeast must be cooled in a refrigerator for a period of time with adequate ventilation
and placement of pallets to permit free access to the cooling air. Palletized bags of
crumbled yeast are then distributed to customers in refrigerated trucks.

It was not until the invention of the microscope followed by the pioneering
scientific work of Louis Pasteur in the late 1860’s that yeast was identified as a
living organism and the agent responsible for alcoholic fermentation and dough
leavening. Shortly following these discoveries, it became possible to isolate yeast
in pure culture form. With this new found knowledge that yeast was a living
organism and the ability to isolate yeast strains in pure culture form, the stage was
setfor commercial production of baker’s yeast that began around the turn of the
20th century. Since that time, bakers, scientists and yeast manufacturers have been
working to find and produce pure strains of yeast that meet the exacting and
specialized needs of the baking industry.
Classifieds of "Indian Yeast Manufacturers

I.j.muthu foods pvt.ltd; ( S.N.Sawant )

Manufacturer of bakers Yeast

Business Types : Manufacturer / Exporters

Address : 419, Swastik Chambers,Chembur,Mumbai-400, Maharashtra

Rehan biochem ( Ajaz Qureshi )

Manufacturers of Bean Meal, Soyabean Meal, Papain, Cooked Meat Granuals, Bile
Salt, Yeast Etc.

Business Types : Manufacturer

Address : Off: A3, Flat No.12, Agarwal Ganga Residency, Hadapsar,, PUNE,
Maharashtra

Swaram biochem ( Swarnabala )

Manufacturers of Bakers Yeast, Mozarella Cheese, Whey Powder, Tea Powder and
Wheat Milk Powder.

Business Types : Manufacturer

Address : hyderabad, Secunderabad, Andhra Pradesh


Githa's glory exports ( ChandraSekaren R )

Manufacturers of Food Products, Beverage, Food Confectionery, Dairy Product,


Mozzarella Cheese, Butter, Chocolate Compounds, Chocolate Vermicelli, Dry
Milk Powder, Whipping Cream, Instant Dry Yeast, Fondant, Food Ingredient,
Food Preservatives, Canned Fruits and Bakery Confectionery.

Business Types : Manufacturer / Exporters

Address : No:8/318, 43rd Street, 8th Sector, Chennai (Madras), Tamil Nadu

Qualitat products ( Anant Berry )

Manufacturers of Fermacto, Helba, Qkacin, Bovichlor, Nilminth, Linc, Feed


Supplement, Poultry, Livestock, Cattle Feed, Antibiotics, Pre-biotech and Yeast.

Business Types : Manufacturer

Address : Sco 283 Sector 32, CHANDIGARH, Chandigarh

Classifieds of "Indian Yeast Exporters"


• I.j.muthu foods pvt.ltd; ( S.N.Sawant )

Manufacturer of bakers Yeast

Business Types : Manufacturer / Exporters

Address : 419, Swastik Chambers,Chembur,Mumbai-400, Maharashtra

• Githa's glory exports ( ChandraSekaren R )

Exporters of Food Products, Beverage, Food Confectionery, Dairy Product,


Mozzarella Cheese, Butter, Chocolate Compounds, Chocolate Vermicelli, Dry
Milk Powder, Whipping Cream, Instant Dry Yeast, Fondant, Food Ingredient,
Food Preservatives, Canned Fruits and Bakery Confectionery.

Business Types : Manufacturer / Exporters

Address : No:8/318, 43rd Street, 8th Sector, Chennai (Madras), Tamil Nadu

• Deepak international.com ( Dipender )

Exporters of Bicycle Spare Parts, Batteries, Bearings, Food Products, Tomato


Paste, Tea, Biscuits, Candies, Milk Powder, Instant Yeast and Light Engineering
Products.

Business Types : Exporters

Address : Deepak Road, Ind., Area- B, ludhiana, Punjab

Research methodology
Methodology

Case study method was used to find out the how yeast is manufacture and used in
one particular yeast manufacturing unit namely
SAF YEAST CO. PVT. LTD

An interview scheduled was made and it was used to get response from co
employee about the product and process

The finding of the same are illustrated in the form of diagrams, graphs. Which
help in understanding the facts regarding the yeast.

Limitations

• Due to non accessibility not much data made available to me


• The result obtained from survey are not satisfactory
• Only one industry exits in Maharashtra which is involves in yeast
production there for much work could not be done
• Are stated in form of diagrams .explanations of these results are written
below the respective graphs.

Summary and Conclusion

On the basis of study and research of yeast it has proved that yeast is widely
consumed by Industry and demands are increasing day by day for yeast. From the
review of literature the information gathered is a comparative study on yeast
production the process includes the overall making of yeast from manufacturing to
consuming it, this also includes the uses of yeasts in various industries and their
uses accordingly. The great care has to be taken in manufacturing and storing of
yeast.

Yeast plays an important role as nutrition and use in various industries such as
alcoholic beverage biotechnology industry, aquarium body and in bakery. Yeast
extracts huge as food addictive or flavors.

Manufacturing process includes preparations, seeding, cultivation and harvesting.


The oral study had helped me to gather information about yeast which will help me
in my future.

Bibliography

• Visit to yeast industry


Saf yeast co. pvt. Ltd
• Books related to yeast such

Edited by Y H Hui, Harold Corke, Ingrid De Leyn, Wai Kit Nip and Nanna
Cross Bakery Products - Science and Technology
Blackwell September 2006
page no 156
chapter no 8

Edited by Winde, J. H. de
Functional Genetics of Industrial Yeasts
Springer Verlag 2003
Page no 120
Chapte no 13

Websites related to yeast as follows


1) www.google.com

2) www.scribd.com

3)wikipedia

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