BIOLOGY-APPLICATION OF OSMOTOLERANT YEAST IN FOOD INDUSTRIES
APPLICATION OF OSMOTOLERANT YEAST IN FOOD INDUSTRIES
BAKERY PRODUCT
Bakery food stuffs present several challenges for improvement of
yeast properties to enhance the process and products. Among improvement are
sacharomyces cerevisiae strain that tolerate high level of sucrose, rapid
utilize maltose and endure freezing and thawingstress. Baking procedure subject
yeast to several stress. Dough can contain up to 30% sucrose per weight of
flour which exert stress to sacharomyces cerevisiae, sacharomyces cerevisiae
that can tolerate sucrose and rapid use maltose has been genetic developed and
used commercially for bakery food stuffs fermentation.
FOOD AND FEED YEAST
Yeast have long been caltivated as rich sources of protein,
minerals,vitamins(particularly B vitamins) and other nutrients for human and
animals. Several yeast has been used for biomass production includes
saccharomycopsis, saccharomyces cerevisiae, pichia. Production of yeast as single cell protein has advantage compare to
plant and animal and other microbes source of single cell protein due to rapid
growth and accumulation of high biomass(high solute concentration) high protein
concentration up to 50%, high concentration of vitamins and mineral. The
production of value added single cell protein could elevate world shortage in
food supply particularly in developing world.
Meat fermentation
Osmotolerance yeast has wide application in meat fermentation
industries due to its tolerance in high salt concentration of fermented meats. Debaryomyces hansenii is the most commonest yeast among 383 isolate from samples of
unsulphited or sulphited sausages, skinless sausages and minced beef indicating
their importance for meat products. Also these yeast tend to impart aroma formation in garlic-flavoured
fermented sausages.
Cheese manufacturing
Debaryomyces hansenii as osmotolerant yeast has wide application in
cheese manufacturing this yeast is during chese ripening proceses as tend to ferment the salted culd as the way to cause cheese ripening.also this
yeast tend to impart flavor and aroma in the femented cheese products.
Other application of
osmotolerance yeast food industries
Production of soy
source from fermented beens in presence of osmotolerance yeast Zygosaccharomyces rouxii
Whey
Whey is the main waste
of the dairy industry. It isproduced 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. The composition
(high salt concentrations) and temperature of whey at the moment of its
production in the factory do not allow easy microbial utilization. Salt
tolerance yeast like Debaryomyces
hansenii are best used yeast for treatment of dairy industrial wastes in dairy
industries
Fortified wines and
distilled spirits
Targeted yeast traits
for enhancing quality of fruit wines, rice wines(sake) fortified wines and
distilled liquors are relatively undertermined compare to wines and beer but
probably most similar. These include strong fermentation vigor, invertase
formation, ethanol tolerance and osmotolerance.
