Yeast Industry
Yeast is a unicellular microorganism found in the nature and not visible to the naked eye. If suitable ambient conditions are satisfied the yeast proliferates, reproduces and grows.

Yeast has very extensive and diverse areas of use in the food industry. Use of yeast is inevitable in bakery products such as bread in particular and bagel, cake, cookies and many food products pizza dough, biscuits, crackers. Yeast is also used in manufacture of products such as mustard, vinegar, soy sauce, pickles, ketchup etc. Yeast is found naturally in the content of dairy products such as yoghurt, kefir and certain fresh cheese varieties.


Process Operation
Specific pure culture is required for yeast production and this pure culture is also referred to as inoculum.

Sugar is needed for the growth of yeast cells. The most extensively used nutrient for yeast cells is molasses. Molasses to be used is cleared from its sediments and sterilized with steam. Pure inoculum culture is prepared in a laboratory setting through reproduction.

Pure inoculum culture is fed to seed fermenter and main fermenter together with sterile molasses syrup and other required nutrients, respectively to increase the number of cells rapidly. Meanwhile, high quantities of sterile air are fed to the fermenter to supply for the oxygen demand of the cells. At this stage, HAUS Turbo Blowers continuously supply compressed air with high flow rate to the plants.

Yeast collected from the fermenters are separated by the centrifuge separators which operate on principle of centrifuging, and washed for producing liquid yeast. Obtained liquid yeast is dehydrated by vacuum filters and dried.