Cell cycling and quality control for baker's yeast fed-batch fermentation

authored by

J. Q. Yuan, Y. Zhou, S. R. Guo, L. Yan, K. H. Bellgardt

Abstract

The cell cycling process of Saccharomyces cerevisiae was found to be strongly correlated to the fermentative activity and storage stability of the yeast product. In this paper, the relationship between the cell cycling variable FBC (the fraction of budding cells in cell population) and the fermentative activity for short-term stored baker's yeast was investigated. It seems that there exists a positive correlation between them. While for long-term stored compressed baker's yeast and active dry yeast, as reported by others and supported by our own experimental results, the quality indices are inversely proportional to FBC. Based on a combined metabolic and cell cyclic model system, simulations were done to find optimal control strategies for different kinds of yeast products. Finally, the influences of the related feeding strategies on the yield and productivity were discussed and practicable feeding profiles were proposed.

Organisation(s)

Institute of Technical Chemistry

External Organisation(s)

East China University of Science and Technology

Type

Article

Journal

Process Control and Quality

Volume

8

Pages

103-110

No. of pages

8

ISSN

0924-3089

Publication date

08.1996

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Control and Systems Engineering