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Sheng Wu Gong Cheng Xue Bao. 2007 Jul;23(4):746-50.

Production of baker's yeast using date juice.

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Department of Production, Production and Research Complex, Pasteur Institute of Iran, Karaj, Iran.


Baker's yeast is an important additive among the products which improves bread quality and for present time is being produced in different countries by batch, fed batch or continuous cultures. Saccharomyces cerevisiae is used in fermentation of starch in dough, giving a favourable taste and produces a variety of vitamins and proteins. The main ingredient in yeast production is carbon source such as beet molasses, cane molasses, and so on. Since beet molasses has other major function as in high yield alcohol production and also due to the bioenvironmental issues and related wastewater treatment, the use of other carbohydrate sources may be considered. One of these carbohydrate sources is date which is wasted a great deal annually in this country (Iran) . In this study, the capability of date to act as a suitable carbon sources was investigated. The waste date turned into juice and consequently production and growth rate of Sacchromyces cervisiae were studied with this juice. A maximum possible yield of 50% was obtained by the optimum medium (P3), at pH 3.4, 30 degrees C, 1.4 vvm aeration rate and agitation of 500 r/min.

[Indexed for MEDLINE]

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