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ISSN 1330-9862 review
(FTB-1659)
Production of Food Grade Yeasts
Argyro Bekatorou*, Costas Psarianos and Athanasios A. Koutinas
Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
Received: January 30, 2006
Accepted: March 20, 2006
Summary
Yeasts have been known to humans for thousands of years as they have been used in
traditional fermentation processes like wine, beer and bread making. Today, yeasts are also
used as alternative sources of high nutritional value proteins, enzymes and vitamins, and
have numerous applications in the health food industry as food additives, conditioners
and flavouring agents, for the production of microbiology media and extracts, as well as
livestock feeds. Modern scientific advances allow the isolation, construction and industrial
production of new yeast strains to satisfy the specific demands of the food industry. Types
of commer cial food grade yeasts, industrial production processes and raw materials are
highlighted. Aspects of yeast metabolism, with respect to carbohydrate utilization, nutri-
tional aspects and recent research advances are also discussed.
Key words: food grade yeasts, single cell proteins (SCP), raw materials, propagation, baker’s
yeast, brewer’s yeast, distiller’s yeast, Torula, whey, kefir, probiotics
Introduction
Yeasts are a group of unicellular microorganisms most
of which belong to the fungi division of Ascomycota and
Fungi imperfecti. Yeasts have been known to humans for
thousands of years as they have been used in fermenta
-
tion processes like the production of alcoholic beverages
and bread leavening. The industrial production and com
-
mercial use of yeasts started at the end of the 19th cen
-
tury after their identification and isolation by Pasteur. To
-
day, the scientific knowledge and technology allow the
isolation, construction and industrial production of yeast
strains with specific properties to satisfy the demands of
the baking and fermentation industry (beer, wine, cider
and distillates). Food grade yeasts are also used as sources
of high nutritional value proteins, enzymes and vitamins,
with applications in the health food industry as nutri
-
tional supplements, as food additives, conditioners and
flavouring agents, for the production of microbiology me
-
dia, as well as livestock feeds. Yeasts are included in start
-
er cultures, for the production of specific types of fer
-
mented foods like cheese, bread, sourdoughs, fermented
meat and vegetable products, vinegar, etc.
The significance of yeasts in food technology as well
as in human nutrition, as alternative sources of protein
to cover the demands in a world of low agricultural pro
-
duction and rapidly increasing population, makes the
production of food grade yeasts extremely important. A
large part of the earth’s population is malnourished, due
to poverty and inadequate distribution of food. Scien
-
tists are concerned whether the food supply can keep up
with the pace of the world population increase, with
the increasing demands for energy, the ratio of land area
required for global food supply or production of bio
-
energy, the availability of raw materials, as well as the
maintenance of wild biodiversity (1–4). Therefor e, the pro
-
duction of microbial biomass for food consumption is a
main concern for the industry and the scientific commu
-
nity.
The impressive advantages of microorganisms for
single cell protein (SCP) production compared with con
-
ventional sources of protein (soybeans or meat) are well
known. Microorganisms have high protein content and
short growth times, leading to rapid biomass production,
which can be continuous and is independent from the
environmental conditions. The use of fungi, especially
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*Corresponding author; Phone: ++30 2610 997 123; Fax: ++30 2610 997 105; E-mail: ampe@chemistry.upatras.gr
yeasts, for SCP production is more convenient, as they
can be easily propagated using cheap raw materials and
easily harvested due to their bigger cell sizes and floc
-
culation abilities. Moreover, they contain lower amounts
of nucleic acids than bacteria (5–7).
Yeast Metabolism
Yeasts are facultative anaerobes, and can grow with
or without oxygen. In the presence of oxygen, they con
-
vert sugars to CO
2
, energy and biomass. In anaerobic con
-
ditions, as in alcoholic fermentation, yeasts do not grow
efficiently, and sugars are converted to intermediate by-
-products such as ethanol, glycerol and CO
2
. Therefore,
in yeast propagation, the supply of air is necessary for
optimum biomass production. The main carbon and
energy source for most yeasts is glucose, which is con
-
verted via the glycolytic pathway to pyruvate and by the
Krebs cycle to anabolites and energy in the form of ATP.
Yeasts are classified according to their modes of further
energy production from pyruvate: respiration and fermen
-
tation. These processes are regulated by environmental
factors, mainly glucose and oxygen concentrations. In res
-
piration, pyruvate is decarboxylated in the mitochond
-
rion to acetyl-CoA which is completely oxidized in the
citric acid cycle to CO
2
, energy and intermediates to pro-
mote yeast growth. In anaerobic conditions, glucose is
slowly utilized to produce the energy required just to
keep the yeast cell alive. This process is called fermen-
tation, in which the sugars are not completely oxidized
to CO
2
and ethanol. When the yeast cell is exposed to
high glucose concentrations, catabolite repression occurs,
during which gene expression and synthesis of respira-
tory enzymes are repressed, and fermentation prevails
over respiration. In industrial practice, catabolite repres-
sion by glucose and sucrose, also known as Crabtree ef-
fect, may lead to several problems, such as incomplete
fermentation, development of off-flavours and undesirable
by-products as well as loss of biomass yield and yeast
vitality (8–10).
Yeasts can metabolize various carbon substrates but
mainly utilize sugars such as glucose, sucrose and malt
-
ose. Sucrose is metabolized after hydrolysis into glucose
and fructose by the extracellular enzyme invertase. Mal
-
tose is transferred in the cell by maltose permease, and
metabolized after hydrolysis into two molecules of glu
-
cose by maltase. Some yeasts can utilize a number of
unconventional carbon sources, such as biopolymers,
pentoses, alcohols, polyols, hydrocarbons, fatty acids and
organic acids, which is of particular interest to food and
environmental biotechnologists. For example, lactose can
be utilized by yeasts that have the enzyme b-galactosi
-
dase. The yeasts of genera Kluyveromyces and Candida can
grow e.g. in whey, yielding biomass under certain condi
-
tions, with applications in food production. Biopolymers
like starch, cellulose, hemicellulose and pectin can be
metabolized by some yeasts directly, or after hydrolysis
by non-yeast enzymes. Some yeast species of Hansenula,
Pichia, Candida and Torulopsis are also able to grow on
methanol as sole energy and carbon source. The inabil
-
ity of yeasts to ferment certain sugars can be overcome
by r-DNA technology, introducing genes of the corre
-
sponding enzymes from other species (8,11). Finally, ele
-
ments like N, P, S, Fe, Cu, Zn and Mn are essential to all
yeasts and are usually added to the growth media. Most
yeasts are capable of assimilating directly ammonium
ions and urea, while very few species have the ability to
utilize nitrates as nitrogen source. Phosphorus and sul
-
phur are usually assimilated in the form of inorganic
phosphates and sulphates, respectively.
Food Grade Yeasts
Various microorganisms are used for human con
-
sumption worldwide as SCP or as components of tradi
-
tional food starters, including algae (Spirulina, Chlorella,
Laminaria, Rhodymenia, etc.), bacteria (Lactobacillus, Cellulo
-
monas, Alcaligenes, etc.), fungi (Aspergillus, Penicillium, etc.)
and yeasts (Saccharomyces, Candida, Kluyveromyces, Pichia
and Torulopsis)(6,7). Among the yeast species, Saccharo
-
myces cerevisiae and Candida utilis are fully accepted for
human consumption, but very few species of yeast are
commercially available.
The most common food grade yeast is Saccharomyces
cerevisiae, also known as baker’s yeast, which is used
worldwide for the production of bread and baking pro
-
ducts. S. cerevisiae is the most widely used yeast species,
whose selected strains are used in breweries, wineries
and distilleries for the production of beer, wine, distil-
lates and ethanol. Baker’s yeast is produced utilizing mo-
lasses from sugar industry by-products as a raw mate-
rial. Commercial S. cerevisiae and other yeast products
available to cover the needs of the baking and alcoholic
fermentation industries or for use as nutritional supple-
ments for humans and/or animals are described in the
following paragraphs.
Baker’s yeast
Fresh baker’s yeast consists of approximately 30–33 %
of dry materials, 6.5–9.3 % of nitrogen, 40.6–58.0 % of
proteins, 35.0–45.0 % of carbohydrates, 4.0–6.0 % of lipids,
5.0–7.5 % of minerals and various amounts of vitamins,
depending on its type and growth conditions. Commer
-
cial fresh baker’s yeast includes products in liquid, creamy
or compressed forms and active dry yeast. Compressed
baker’s yeast is the most commonly used product, con
-
sisting of only one yeast species, S. cerevisiae. Special
strains of S. cerevisiae can be used for the production of
dry yeast products, like active dry yeast or instant dry
yeast. Active dry yeast consists of grains or beads of live
dried yeast cells with leavening power, while instant
dry yeast usually comes in the form of fine particles that
do not require rehydration before use. Unlike active dry
yeast, inactive dry yeast is a product without leavening
properties, used for the conditioning of dough proper
-
ties in baking or the development of characteristic fla
-
vour.
Brewer’s yeasts
Pure brewer’s yeast cultures are produced industrial
-
ly to supply the brewing industry. Usually two Saccharo
-
myces species are used: S. uvarum, formerly known as S.
carlsbergensis, which is used for the production of several
types of beer with bottom fermentation (lager yeasts),
and S. cerevisiae, which conducts top fermentation (ale
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A. BEKATOROU et al.: Food Grade Yeasts, Food Technol. Biotechnol. 44 (3) 407–415 (2006)
yeasts). Due to recent reclassification both ale and lager
yeast strains are considered S. cerevisiae species. Top-fer
-
menting yeasts are used for the production of ales, porters,
stouts, wheat beers, etc., and bottom-fermenting yeasts
are used for lager beers like Pilsners, Bocks, American
malt liquors, etc. (12). Inactive brewer’s yeast prepara
-
tions, made from inactive yeast and other special ingre
-
dients, are produced commercially to be used as nutrients
to reinitiate or avoid sluggish and stuck fermentations.
Nutritional brewer’s yeast
Commercial, nutritional brewer’s yeast is inactive yeast
(dead yeast cells with no leavening power), remaining
after the brewing process. Brewer’s yeast is produced by
cultivation of S. cerevisiae on malted barley, separated
after the wort fermentation, debittered and dried. It is
an excellent source of protein and it is used as a nutrient
supplement rich in B vitamins. Brewer’s yeast products are
usually found in the form of powders, flakes or tablets,
or in liquid form. Liquid yeast contains enzymatically
digested yeast for better digestion, absorption and utiliza
-
tion. Brewer’s yeast should not be confused with »bre
-
wer’s type yeasts«, which are pure yeasts usually grown
on enriched cane or beet molasses under controlled pro
-
duction conditions, and are not by-products of the brew
-
ing process.
Brewer’s yeast is an excellent source of B vitamins,
Ca, P, K, Mg, Cu, Fe, Zn, Mn and Cr and has been stu-
died extensively for its medicinal properties. It is often
used for the treatment of diabetes (regulation of insulin
levels), loss of appetite, chronic acne, diarrhoea, etc.(13–
15). It is also recommended as a dietary supplement for
healthy hair and nails. Nevertheless, according to some,
brewer’s yeast is suspected of causing various problems,
like chronic fatigue, memory disorders, immunodefi-
ciency, irritable bowel syndrome, allergies, etc., mainly
due to the presence of yeast antigens and high amounts
of Cr and salicylates (16,17).
Wine yeasts
A wide variety of pure yeast cultures, mainly Sac
-
charomyces (S. cerevisiae, S. bayanus, S. uvarum, S. oviformis,
S. carlsbergensis, S. chevalieri, S. diastaticus, S. fructuum, S.
pasteurianus, S. sake, S. vini, etc.) are produced industrial
-
ly for the use in induced wine fermentations, according
to the industrial demands for fermentation efficiency and
productivity. The suitable type of yeast is selected with
respect to the geographical area, climate, type of grapes
and desirable organoleptic quality of the product (taste,
aroma, colour, tannin and glycerol content, etc.). Pure yeast
cultures are also used to conduct specific types of fer
-
mentations, like bottle fermentation of Champagne and
sparkling wines, or to treat stuck and sluggish fermen
-
tations.
Distiller’s yeasts
Distiller’s yeasts are used for the industrial produc
-
tion of alcohol and spirits (brandy, whiskey, rum, tequila,
etc.). They are usually isolated from industrial fermen
-
tations of fruit pulps and beet or sugar cane molasses.
Their selection depends on the desired product proper
-
ties, including flavour, alcohol yield, productivity, and
other technological features. Generally, distiller’s yeasts
must exhibit low foam formation, high stress-tolerance
and high alcohol yields. They must also form controlled
amounts of ethyl esters, aldehydes, fatty acids and high
-
er alcohols, which is an important prerequisite for the
production of fine quality distillation products. Distiller’s
yeasts must be able to ferment various substrates, such
as corn, barley, wheat, potato, etc. after hydrolysation in
fermentable sugars. They must be able to conduct fast
fermentations with high productivities and low produc
-
tion costs, and tolerate high temperatures, osmotic pres
-
sures and alcohol concentrations (18–20).
Probiotic yeasts
»Probiotics are live microbial feed supplements which
beneficially affect the host animal by improving its in
-
testinal microbial balance«, or by a wider definition »pro
-
biotics are microbial cell preparations or components of
microbial cells that have a beneficial effect on the health
and well-being of the host« (21). Probiotic properties of
yeasts, like S. cerevisiae, have been reported and display
-
ed as the ability to survive through the gastrointestinal
(GI) tract and interact antagonistically with GI pathogens
such as Esherichia coli, Shigella and Salmonella. Specifically,
S. boulardii, a thermophylic, non-pathogenic yeast, has been
used for more than 50 years as a livestock feed probiotic
supplement as well as therapeutic agent for the treat-
ment of a variety of gut disorders like diarrhoea. This
yeast is safe, it is resistant to antibiotics, achieves high
cell numbers in the intestine in short time, does not per-
manently colonize the intestine and is quickly cleared
after the cease of administration. Its probiotic effects are
also enhanced by its ability to produce polyamines, which
are compounds that strongly affect cell growth and dif-
ferentiation (22–24). S. boulardii is widely used and is
available in various commercial formulations. Other yeasts
allowed and commonly used in animal feeds as probio
-
tic additives are Candida pintolopesii, C. saitoana and S.
cerevisiae (25,26).
Yeast extract
Yeast extract is the product of enzymatic digestion
of the yeast cell constituents by endogenous and exoge
-
nous yeast enzymes. It is rich in peptides, amino acids,
nucleotides and vitamins, therefore it is good for use as
supplement in culture media. It is also used in pharma
-
ceuticals, as well as flavour and taste enhancer (replac
-
ing glutamates and nucleotides) in many canned foods.
Although brewer’s yeasts contain residual beer flavour
compounds (mainly constituents of hops), they are com
-
monly used for commercial food grade yeast extract pro
-
duction, which is destined for use as supplement in both
human and animal foods, and as flavour enhancer (27).
Torula yeast
Torula or Candida yeast refers to products containing
Candida utilis, which have been used commercially for
more than 60 years as nutritional supplements in animal
feeds. Food grade Torula yeast is cultivated in mixtures
of sugars and minerals, usually containing molasses, cel
-
lulosic wastes (e.g. spruce wood) or brewing by-prod
-
ucts. After cultivation the yeast is harvested, washed,
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A. BEKATOROU et al.: Food Grade Yeasts, Food Technol. Biotechnol. 44 (3) 407–415 (2006)
thermolyzed and dried. Thermolysis renders the yeast
cells inactive, losing their fermentation ability. The yeast
is then usually spray-dried into a fine powder with
slight yeasty and meaty flavours. It is a highly digestible
and nutritious food, containing more than 50 % of pro
-
tein (rich in lysine, threonine, valine and glutamic acid),
minerals and vitamins (mainly niacine, pantothenic acid
and B vitamins). Torula yeast can be used as a meat sub
-
stitute or food additive in many processed foods, in sea
-
sonings, spices, sauces, soups, dips, etc. It is also used in
vegetarian and diet food, in baby food, meat products,
doughs, etc.(28–31).
Whey yeasts
A variety of microorganisms, especially those pre
-
sent in milk microflora, are able to utilize whey, the main
by-product of the dairy industry, but only a few are ap
-
proved as GRAS by the USFDA for use in food industry
(32). The yeasts most widely studied and used at indu
-
strial scale for the production of yeast biomass from whey
are the lactose fermenting Kluyveromyces yeasts K. lactis
and K. marxianus (formerly classified as K. fragilis). Kluy
-
veromyces yeasts can efficiently grow on lactose as sole
carbon source, although it has been reported that under
aerobic conditions (like those used in biomass produc
-
tion) some K. marxianus strains present a mixed type me-
tabolism, with intermediate metabolite production (alco-
hol, aldehydes, esters, etc.) and low yields of biomass
(32,33).
Lactose fermenting yeasts are also found in kefir, a
natural mixed culture found in the Caucasian milk drink.
It contains various microorganisms, sharing symbiotic re-
lationships, including species of lactose-fermenting yeasts
such as Kluyveromyces, Candida, Saccharomyces, Debaryo-
myces, Zygosaccharomyces, lactic acid bacteria and occasio-
nally acetic acid bacteria (34). Kefir yeasts have been used
at semi-industrial scale for whey lactose utilization and
production of value added products such as ethanol, bio
-
mass, lactic acid and alcoholic beverages (35). Kefir pro
-
duced using whey has also been evaluated as starter
culture in bread making and maturation of cheeses with
good results (36–38).
Sourdough starters
Sourdough is a mixture of flour and water, contain
-
ing yeasts and lactic acid bacteria, used as starter culture
to leaven bread. The use of sourdough has a number of
important advantages over baker’s yeast, such as the de
-
velopment of characteristic flavour (39) and texture (40),
as well as extension of preservation time through the in
situ production of antimicrobial compounds (e.g. bacte
-
riocins) (41). Therefore, sourdoughs are produced at com
-
mercial level using various combinations of yeasts and
bacteria, and are used for the conditioning of dough,
improvement of preservation time and the development
of breads and baking products with special organoleptic
properties (38).
Nutritional Aspects
Today yeast SCP are considered a potential protein
source for humans as well as animals. Food grade yeasts
can provide proteins, carbohydrates, fats, vitamins (main
-
ly the B group), minerals, essential amino acids (mainly
lysine) (6,42). Generally, the lysine content in yeasts is
higher than in bacteria or algae. Moreover, yeasts con
-
tain low amounts of nucleic acids (6–12 % on dry mass
basis) (6,7). The acceptability of a particular microorga
-
nism as food or feed depends on its nutritional value and
safety (including nucleic acid content, presence of toxins
and residual undesirable compounds such as heavy me
-
tals). SCP for human consumption should be free from
nucleic acids as purine bases are metabolized to uric
acid, creating problems to humans that do not possess
the enzyme uricase (6). Nucleic acid content in SCP can
be reduced by chemical treatment and autolytic me
-
thods (precipitation, acid or alkaline hydrolysis and/or
enzymatic treatment). Generally, the processes involved
in SCP production include mechanical disruption of cell
walls, removal by centrifugation, precipitation and ex
-
trusion of proteins to form the textured products (6).
Today, the only species fully acceptable as food for humans
is S. cerevisiae (baker’s and brewer’s yeasts). Novel SCP
sources demand extensive quality controls and should
be purified to meet international safety standards.
Yeasts may cause common food intolerances, although
in smaller frequency than other foodstuffs such as milk,
eggs, nuts, fish, shellfish, meat, chemical additives, etc.
Salicylates occurring naturally or added in foods as fla-
vouring agents (benzyl, methyl, ethyl, isoamyl, isobutyl
and phenethyl salicylates) may be present in yeast and
yeast extracts and may be associated with food intole-
rance symptoms in susceptible people (43,44). Also, the
foreign protein in yeasts may cause allergic reactions to
humans. Finally, digestibility is an important factor that
should be considered when SCP is used as food sup-
plement.
Yeast Production: Established Technology and
Research
Raw materials
The raw materials used as substrates for industrial
yeast biomass production are usually agricultural, fores
-
try and food waste by-products. There are two types of
raw materials depending on the grown microorganism:
conventional materials like starch, molasses, distiller’s
wash, whey, fruit and vegetable wastes, wood, straw, etc.,
and unconventional ones like petroleum by-products,
natural gas, ethanol and methanol (6).
Molasses
The most widely used substrate for baker’s yeast pro
-
duction is cane or beet molasses, the main by-product of
the sugar industry. Molasses contain 45–55 % ferment
-
able sugars including sucrose, glucose, fructose, raffinose,
melibiose and galactose. The use of molasses for the
production of food grade yeast is determined by their
availability and low cost, their composition and absence
of toxic substances and fermentation inhibitors (45). The
fermentation mixture for optimum yeast biomass produc
-
tion is usually fixed to pH=4.5–5.0 and enriched by the
addition of extra nutrients (N, P, Mg, Ca, trace amounts
of Fe, Zn, Cu, Mn, and vitamins, usually biotin), depend
-
ing on the initial composition of molasses. Molasses
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A. BEKATOROU et al.: Food Grade Yeasts, Food Technol. Biotechnol. 44 (3) 407–415 (2006)
contain approx. 40 % (dry mass) of nonfermentable sub
-
stances that are eventually rejected and constitute a sig
-
nificant cause of pollution and increase of production cost
due to required waste treatment operations. The nonfer
-
mentable substances are usually collected and used as
animal feed or as fertilizers.
Whey
Whey is the main waste of the dairy industry. It is
produced worldwide in large amounts and its disposal
causes serious environmental problems due to its high
organic load (COD 35 000–68 000), which makes its full
treatment impossible (5). On the other hand, whey has a
significant nutritional value since it contains respectable
amounts of proteins, lactose, organic acids, fat, vitamins
and minerals. Therefor e, its conversion to products of ad
-
ded value is a major concern for science and industry.
The composition (high salt concentrations) and tempera
-
ture of whey at the moment of its production in the fac
-
tory do not allow easy microbial utilization. Lactose, the
main sugar constituent in whey, can be metabolised
only by a few species of the Kluyveromyces and Candida
yeasts. The yeast S. cerevisiae cannot utilize lactose be
-
cause it lacks the enzyme b-galactosidase and lactose per
-
mease. K. marxianus is the only strain used for biomass
production from whey on a commercial scale.
Starch
S. cerevisiae can utilize starch, only after its conver-
sion to fermentable sugars, glucose and maltose. Hydro-
lysis of starch to glucose can be done either by treatment
with acid or non-yeast enzymes. Enzymatic treatment in-
cludes three different processes: gelatinisation by heat-
ing, liquefaction by thermostable a-amylases, and saccha-
rification by mixed enzyme activities (46). Nevertheless,
processes like these imply considerable costs, which is
the main limiting factor in industrial utilization of starch
for yeast biomass production. Starch can be utilized by
mixed cultures of yeasts and amylolytic fungi like Asper
-
gillus species for SCP or ethanol production (6,46).
Residues of forestry and agriculture
Wastes of agriculture and forestry are rich in cellu
-
lose, hemicellulose and lignin. Their enzymatic conver
-
sion to fermentable sugars requir es chemical pretreatment
that leads to various polymer fragments. S. cerevisiae does
not have the variety of enzymes required to hydrolyse
these polymers. As a result, yeast biomass production
on lignocellulosic wastes implies a high economic cost.
A solution to this problem could be the use of mixed
cultures of S. cerevisiae and cellulolytic microorganisms,
but this process is today applied for ethanol production
in pilot plants only (47).
Propagation processes
Industrial propagation of yeast is done on abundant
-
ly available and cheap agricultural and industrial wastes,
mainly molasses, by successive submerged fermentations.
After fermentation, the yeast biomass is harvested and
may be subjected to downstream processing steps like
washing, cell disruption, protein extraction and purifica-
tion.
Industrial yeast production generally involves the fol-
lowing stages as described below: propagation, involv-
ing a number of fermentation processes, harvesting, con-
centration and/or drying, packaging and shipment. Fig. 1
presents a commercial baker’s yeast propagation scheme
(48).
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A. BEKATOROU et al.: Food Grade Yeasts, Food Technol. Biotechnol. 44 (3) 407–415 (2006)
Fig. 1. Description of a propagation scheme for the production of baker’s yeast (adapted from Randez-Gil et al. (48) and industrial data)
Yeast cells are grown in a series of fermentation bio
-
reactors, which are operated under aerobic conditions to
promote yeast growth. Initially, cells from a pure yeast
culture are grown on a suitably adjusted mixture of mo
-
lasses in the laboratory and the produced biomass is trans
-
ferred aseptically into one or more bioreactors, which
operate in batch mode without air supply. The next bio
-
reactor usually operates in fed batch mode with air sup
-
ply, and the produced biomass is used to pitch the stock
bioreactor. The biomass produced in this bioreactor is
harvested by centrifugation and used in the next stage,
the pitch fermentation. Both these stages operate in fed
batch mode with vigorous aeration and incremental ad
-
dition of nutrients. The biomass produced in the pitch
bioreactor is used to pitch the final trade fermentations.
At the end of the process the content in the trade bio
-
reactors is aerated for an additional time period, and this
is the maturation stage. The amount of yeast biomass
produced increases from stage to stage, and the sequence
and the number of fermentation stages vary among ma
-
nufacturers. Food grade yeast biomass can also be pro
-
duced as by-product of industrial ethanol production on
molasses (e.g. Vogelbusch technology) (49).
Treatments and packaging
The yeast in the final trade bioreactor is concentrat
-
ed by centrifugation and finally harvested by a filter press
or a rotary vacuum filter, until it contains 27–33 % of dry
cell mass. The yeast cake is blended with suitable amounts
of water and emulsifiers and cutting oils (soybean or cot
-
tonseed oil) to obtain its extrudable form. The yeast is
then packaged and shipped as compressed fresh baker’s
yeast, or thermolysed and dried to form various types
of dry yeast. The dried yeast is packed under vacuum
or nitrogen atmosphere. The packaging method varies
among manufacturers and depends on the type of yeast
product.
Recent advances and research
Various by-products of the food industry and agri
-
culture have been proposed for the production of food
grade yeast biomass. Some of these efforts are summa
-
rized in Table 1 (50–77). Species of Candida, Saccharomyces,
Kluyveromyces, Pichia, Rhodotorula, etc., alone or in mixed
cultures with other yeasts, have been grown on vegeta
-
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Table 1. Production of yeasts using alternative, low cost waste by-products of the food and agricultural industries
Microorganism Raw material Ref.
Rhodotorula rubra, Candida tropicalis, C. utilis, C. boidinii,
Trichosporon cutaneum
salad oil manufacturing wastewater (50)
Candida arborea rice straw hydrolysate (51)
Candida halophila, Rhodotorula glutinis glutamate fermentation wastewater (52)
Saccharomyces cerevisiae extracts of cabbage, watermelon, green salads and tropical fruits (53)
Candida utilis defatted rice polishings (54)
Candida versatilis, Kluyveromyces lactis, Kluyveromyces
marxianus
whey (55)
Candida utilis, Pichia stipitis, Kluyveromyces marxianus,
Saccharomyces cerevisiae
waste chinese cabbage (56)
Candida utilis apple pomace (57)
Saccharomyces cerevisiae virgin grape marc (58)
Saccharomyces sp., Pichia sp., Rhodotorula sp., Candida sp.,
Kluyveromyces sp. and Trichospora sp.
lettuce brine (59)
Candida langeronii cane bagasse hemicellulosic hydrolyzate (60)
Torulopsis cremoris, Candida utilis, Kluyveromyces fragilis whey (61)
Pichia guilliermondii waste brine from kimchi production (62)
Geotrichum candidum orange peel (63)
Candida, Rhodotorula, Leucosporidium prawn shell waste (64)
Hansenula sp. sugar beet stillage (65)
Candida utilis pineapple cannery effluent (66)
Saccharomyces cerevisiae waste date products (67)
Saccharomyces cerevisiae hydrolyzed waste cassava (68)
Saccharomyces cerevisiae, Torula utilis, Candida lipolytica deproteinized leaf juices of turnip, mustard, radish and cauliflower (69)
Saccharomyces cerevisiae shrimp shell waste (70)
Candida krusei, Saccharomyces sp. sorghum hydrolysate (71)
Candida rugosa sugar beet stillage (72)
Kluyveromyces fragilis cheese whey (73)
Cellulomonas flavigena, Xanthomonas sp. sugarcane bagasse pith (74)
Candida spp. (utilis, tropicalis, parapsilosis and solani) molasses and sugar beet pulp (75)
Kluyveromyces, Candida, Schizosaccharomyces sp. jerusalem artichoke (76)
Pichia pinus mango waste or methanol (77)
ble processing wastewaters, hydrolysates and pulps
(rice, cabbage, apple, lettuce, pineapple, radish, cauliflow
-
er, turnip, sorghum, etc.), on dairy wastes (whey), sugar
and ethanol industry by-products (molasses, vinasse, stil
-
lages, bagasses, sugar beet pulps), fishery by-products
(prawn-shell waste), etc. The need to design feasible and
financially viable processes and the utilization of low cost
industrial wastes as raw materials for edible yeast biomass
production is extremely important, as it gives a solution
to the management of these wastes and the environmen
-
tal pollution caused by their disposal. Moreover, apart
from providing alternative sources of food for humans
or animals and reducing pollution, food grade yeast pro
-
duction using waste materials is attractive to manufac
-
turers as it leads to increased profits from the use of low
cost raw materials, production of added value and re
-
duction of waste treatment costs.
Today, modern techniques like DNA recombination,
induced mutations, and selection methodologies can also
be employed to obtain new specialized yeast strains with
improved properties, according to the manufacturer’s de
-
mands for fermentation efficiency and productivity (48,
78–80). For example, the modern baking industry demands
the production of more stable yeast strains, tolerant of
pH and temperature variations and high osmotic pres
-
sures. Especially, probiotic yeasts must be able to sur-
vive food production conditions, the presence of antimi-
crobial agents and storage.
Industrial strains should be improved to face prob-
lems related to glucose repression when mixed carbohy-
drate substrates are used, to avoid the production of un-
desirable by-products like ethanol and glycerol under
aerobic conditions (10). Genetic engineering has made pos-
sible the creation of such yeast strains, with new or en-
hanced enzymatic properties for maximum utilization of
various problematic raw materials, like cheese whey,
starch, sugar cane bagasses, lignocellulosic materials,
etc., for bioremediation purposes and optimum biomass
yields. Finally, strains have been constructed to increase
the nutritional value of foods, such as, for example, ami
-
no acid overproducing baker’s yeast for more nutritious
bread (42). Therefore, genetic engineering can lead to the
reduction of yeast production costs by increasing the avail
-
ability of the raw material, and avoiding the traditional
chemical reatment methods for their conversion. In the
frame of these efforts, new rapid methods for DNA ana
-
lysis have been introduced for the identification of speci
-
fic industrial yeast strains, and novel aerobic bioreactor
designs have been proposed to enable optimum produc
-
tion of yeast biomass, maximum utilization of the raw
material, reduction of cost and simultaneous reduction
of environmental pollution. Nevertheless, despite the tre
-
mendous progress in the genetic engineering of yeasts
achieved at the end of the 20th century (establishment
of genetic transformation of yeast in 1978 and determi
-
nation of the complete genome sequence in 1996), the
genetically modified (GM) yeasts have not yet been used
commercially. Only two GM yeast strains have been offi
-
cially approved for commercial use in 1990 (baker’s yeast)
and 1994 (brewer’s yeast), but none has been used com
-
mercially (81).
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Proizvodnja prehrambenih kvasaca
Sažetak
Kvasci su poznati čovjeku već tisućama godina jer se koriste u tradicionalnim
fermentacijskim procesima dobivanja vina, piva i kruha. Danas se oni koriste i kao
alternativni izvori visokovrijednih proteina, enzima i vitamina, imaju brojnu primjenu u
proizvodnji zdravstveno korisne hrane kao aditivi, regulatori i sastojci arome, u proizvodnji
mikrobioloških podloga i ekstrakata, te kao krmivo. Suvremena znanstvena dostignuća
omogućuju izolaciju, izradu i industrijsku proizvodnju novih sojeva kvasaca koji ispunjavaju
posebne zahtjeve prehrambene industrije. U radu su istaknuti tipovi industrijskih
prehrambenih kvasaca, procesi njihove proizvodnje i sirovine. Također se raspravlja o
metabolizmu kvasca, s obzirom na utrošak ugljikohidrata, hranjiva te nova dostignuća u
njihovu istraživanju.
