Candida krusei in Baker's yeast production
- 36 Downloads
Candida krusei is a harmful contaminant in baker's yeast manufacture, because it grows much faster than Saccharomyces cerevisiae under production conditions. This investigation showed that C. krusei utilizes the ethanol produced by baker's yeast as sole carbon source when molasses is used as a substrate. When the alcohol concentration in the effluent air is used as a parameter for controlling the aeration of the culture, conditions become favourable for the dominance of wild yeast because some of the ethanol produced by the baker's yeast is consumed immediately by C. krusei and aeration is then automatically reduced, leading to increased growth of the wild yeast.
KeywordsAlcohol Concentration Candida Krusei Ammonium Hydroxide Solution Invert Sugar Beet Molas
Unable to display preview. Download preview PDF.
- Bergander E (1959) Biochemie und Technologie der Hefe. Verlag von Theodor Steinkopff, Dresden Leipzig, pp 141–148Google Scholar
- Fowell MS (1965) The identification of wild yeast colonies on lysine agar. J Appl. Bacteriol 28:373–383Google Scholar
- Goncharova LA, Bocharova NN, Kobrina JP, Svigur ES (1965) Effect of wild yeasts on the yield and quality of baker's yeast (in Russian). Microbiology (USSR) 34:157–162Google Scholar
- Lodder J (1970) The Yeasts, a taxonomic study, 2nd edn. North-Holland Publishing Company, Amsterdam London, pp 982–986Google Scholar