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Baker’s yeast manufacture as zero discharge multipurpose process J. Lisičar, T. Millenautzki, S. Barbe Technische Hochschule Köln, Faculty of Applied Natural Sciences, Biotechnology Group
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Introduction • 2 million tonnes of baker´s yeast produced yearly [1] • manufacture involves incremental addition of nutrients (sugar solution molasses and ammonia), large amounts of air (aerobic cell growth) and water (used for cooling system of bioreactors) (Fig. 1) • in order to stay competitive on the market, but also to maintain in the industrial environment, companies need to adapt to the concepts of integrated sustainability (Fig. 2) [3]
Figure 1. Workflow of a conventional baker’s yeast manufacturing [2].
Figure 2. Integrated sustainability strongly links industrial processes to society, economy and environment [2].
Baker´s yeast production
• baker´s yeast production holds much more potential regarding recovery of valuable compounds, discharging waste from other industries and creating district heat
sustainable multipurpose process
Four-dimensional baker’s yeast producing plant (Fig. 3): I. baker´s yeast manufacture II. supplier of valuable compounds III. waste treatment company IV. energy supplier
Vinasse (cheap by-product) can be used in the production of additional goods of baker´s yeast manufacturing (Fig. 4): betaine, invertase, amino acids Agro-industrial waste can be employed as partly substitution of the raw material for producing baker´s yeast (Fig. 5). Figure 4. Recovery of key molecules and water recycling [2].
Figure 3. Baker´s yeast manufacture as a multipurpose process [2].
Figure 5. Treatment of acid whey and apple pomace [2].
Figure 6. Heat pump system integrated in the baker’s yeast production [2].
Industrial baker’s yeast production releases huge amounts of heat (18,4 kJ/g solids produced) [4]. By integrating heat pump system into common baker´s yeast plant (Fig. 6), released heat (4th generation of district heat) is enough to cover the space heating and hot water needs of approximately 25,000 German citizens.
Conclusion The implementation of these concepts could become part of the baker´s yeast companies in the future. It would require not only investment plan and risk management, but also changes in mentality, company philosophy, and marketing strategies.
References [1] Josephsen, J., Jepersen, L. (2004) Starter cultures and fermented products. In: Hui YH et al., ed. Handbook of food and beverage fermentation technology. New York, NY: Marcel Dekker Inc., 23–51. [2] Lisičar, J., Scheper, T., Barbe, S. (2017) Turning industrial baker's yeast manufacture into a powerful zero discharge multipurpose bioprocess. Ind. Biotechnol. 13: 184–191. DOI: 10.1089/ind.2017.0018
[3] Lisicar, J., Scheper, T., Barbe, S. (2017) Industrial baker´s yeast fermentation: From manufacture to integratd sustainability. J. Biotechnol. 256S: 23-24. DOI: 10.1016/j.jbiotec.2017.06.630 [4] Reed, G., Nagodawithana, T. (1991) Baker’s yeast production. In: Reed G, ed. Yeast Technology. New York, NY: Van Nostrand Reinhold. 261–314.
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