How to Start Manufacturing of Yeast from Molasses?
INTRODUCTION:-
Yeast are linked to the another fungi that people are more intimate by the, edible mushroom are available in the supermarket, basic baker’s used to leaven bread, and the molds that produce antibiotic for medical and veterinary use. The scientific name of that baker’s use is Saccharomyces Cerevbisiae or sugar eating fungus. The spices are very strong and capable of fermentation the process cause bread dough to rise.
It digests food to obtain energy for growth. Their favorite food is sugar in different forms: fructose and glucose, and maltose. It can be considers man’s oldest firm microorganism. It’s like that man used yeast before the growth of a written language. Yeast was not the new invention of microscope, according to the pioneer scientific work of Louis Pasteur in the late 1860’s that it was identified as a living organism and the agent bonded to for alcoholic chemical change and dough leavening.
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TYPES OF YEAST
By the selection of strain and development of propagation technique more specific application of yeast are now being found in many various firm, including malting , farming and pharmaceuticals.
There are Three Types of Yeast:
Baker yeast
Nutritional yeast
Brewer’s yeast
PLANT AND MACHINERY USED IN MANUFACTURING OF YEAST:
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List of Plant and Machinery
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Particulars Quantity
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Molasses storage and sterilization
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4
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twin lobe air blower/compressors (8-10 psi) and filters
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1
|
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Diesel generating set to run stirrers in fermentation tanks
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2
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Boiler oil fired
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1
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Heat exchanger
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2
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Refrigeration unit for freeze-drying of yeast
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1
|
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centrifugal separator
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4
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Extruder
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2
|
|
electrical
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Lot
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Piping pumps valves
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Lot
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Laboratory equipments
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Lot
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|
D.M. plant
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1
|
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MANUFACTURING PROCESS OF YEAST
The process for yeast can be likened to farming- it involves preparation, seeding, cultivation, and harvesting. Favorite food for yeast is sugar. In the production of yeast, molasses is used to provide this sugar sources. It is a by-product of the refining of sugar beets and sugar cane.
Quality of Assurance:
In the process of yeast process, care is taken to produce a product of the highest possible quality and purity. Samples are checked by the laboratory and frequent cleaning and sterilization of the equipment are conducted to assure the proper standards are met.
Preparation of Yeast:
It must be clarified and sterilized, before feeding molasses to the yeast cell. It is done by in order to assure the final yeast color. Sterilizing also prevent bacteria and other organism from being introduced due to manufacturing. The, the molasses is diluted with water adjusted for acidity.
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Seeding of the Yeast:
The seed of yeast is a carefully maintained laboratory culture so that to avoid contamination by wild it present in the air. It seeds are selected by care according to the type of yeast to be produced and the specific characteristics desired. Are culture are pure, all transfers are made by absolute sterility; all vessels are completely sterilized. It is placed in small flasks to tank of about 1000 gallons in volume.
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Cultivation of Yeast:
Cultivation of the fermentation process is accomplished in huge 40000 gailon vessels. This is not practical at this point too sterilized like huge vessels but carefully cleaning with steam assure cleanliness and quality. Yeast is fed measured quantities of molasses and huge quantities of air. Temperature is carefully controlled and acidity (ph) frequently adjusted by the addition of Ammonium salts. It is continued until the yeast gain the capacity of these 40,000- gailon fermenting tanks. Then it is harvested.
Harvesting of Yeast:
It is nothing more than concentrating the yeast cells through the passing the fermented liquid by huge centrifugal pumps called separators.
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