Process optimization for the production of Yeast Extract using fresh Baker’s yeast
Keywords:Yeast extract, Fermentation, Saccharomyces cerevisiae, Food Microbiology
Yeast extract is extensively applied in various food industries as a food additive to enhance to flavor of food products or as a vitamin supplement. It is also considered as a crucial component of microbiological media. The current study was conducted to optimize a process for the production of yeast extract by using Baker’s yeast (Saccharomyces cerevisiae). The cultivation of yeast biomass was performed in a stirred fermenter. The influence of numerous physical and chemical parameters such as carbon and nitrogen sources, temperature, pH and agitation were evaluated on the production of yeast cells by employing one factor at a time approach and optimum conditions for the production of maximum yeast biomass was determined. The maximum growth was attained using molasses as a substrate at 30ºC supplemented with urea at 150 rpm with pH 4.5. After fermentation, cells were separated by centrifugation and were ruptured by adopting different techniques and autolysis was found the most viable method. Various techniques were applied to dry the yeast extract and the spray dryer was appeared as most effective one. Yeast extract acquired after drying was subjected to various analysis including protein and solid content estimation and amino acid profiling and compared with commercial yeast extract. The dried yeast extract was incorporated in media preparations to grow various microorganisms including yeast, fungi and bacteria and considerable growth was observed. These promising results indicated that the developed process is a cost effective alternative approach for the production of yeast extract.