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Candida krusei in Baker's yeast production

  • Maija-Liisa Suihko
  • Veijo Mäkinen
Industrial Microbiology

Summary

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.

Keywords

Alcohol Concentration Candida Krusei Ammonium Hydroxide Solution Invert Sugar Beet Molas 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

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Copyright information

© Springer-Verlag 1981

Authors and Affiliations

  • Maija-Liisa Suihko
    • 1
  • Veijo Mäkinen
    • 1
  1. 1.Biotechnical LaboratoryTechnical Research Centre of FinlandEspooFinland

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