Baker’s yeast is the ordinary term known of certain generic classes of yeast normally utilized as a baking agent in bread and bakery commodities production, wherein it translates the fermentable glucose and sucrose otherwise found in dough into two products that are carbon dioxide and ethanol. Scientifically, this yeast is categorized under species Saccharomyces cerevisiae (Sonnleitner, 2006). This is the same species frequently employed in the fermentation of alcohol hence the tag brewer’s yeast is also accorded to it. In this experiment, we attempted to produce yeast through the process of fermentation (Kristiansen, 2004). The fermentation process is powerfully aimed at maximum biomass production, since byproducts like ethanol and carbon dioxide are not desired therefore, the fermentations are usually divided to attain the max biomass. The process parameters included media preparation as well as restricted respiratory capability of yeast that usually hinders the generation of biomass in support of ethanol formation. The media employed for the process was Yeast extract, peptone, and dextrose medium for yeast growth (YPD) (Madigan, 2003). After which the yeast cells were inoculated and passed through a microbial fermentation set up. The growth was monitored throughout the fermentation process and a growth curve made through various calculations of the fermentation parameters.
1 ton of wet yeast powder (X tons of dextrose, X tons of peptone, X tons of yeast extract)
Ratio is 6:3:8
Therefore, one ton has 6/17 ton s of dextrose, 3/17 tons of peptone, 8/17of yeast extract
1 ton of dried active yeast powder ( X tons of dextrose, X tons of peptone, X tons of yeast extract)
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