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Yeast Biotechnology pp 200–230Cite as

The technology of aerobic yeast growth

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Abstract

This chapter is concerned with the selection and operation of different types of fermentation apparatus for producing yeast products. The importance of such considerations as the biochemical pathways and microbial physiology of particular yeast strains, scale of operation, value of product, degree of sterility, nature of product and whether it is produced intracellularly or extracellularly on the selection of fermentation techniques will be discussed. Reference will be made to different industries which grow yeast aerobically, e.g. baker’s yeast, the production of fodder (feed) yeast, yeast enzymes and other intracellular yeast components and genetically engineered products.

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Authors
  1. J. P. Barford
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Editor information

Editors and Affiliations

  1. Department of Bioscience & Biotechnology, University of Strathclyde, UK

    D. R. Berry

  2. Labatt Brewing Co., London, Ontario, Canada

    I. Russell  & G. G. Stewart  & 

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© 1987 D. R. Berry, G. G. Stewart and I. Russell

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Barford, J.P. (1987). The technology of aerobic yeast growth. In: Berry, D.R., Russell, I., Stewart, G.G. (eds) Yeast Biotechnology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3119-0_7

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  • DOI: https://doi.org/10.1007/978-94-009-3119-0_7

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-7903-7

  • Online ISBN: 978-94-009-3119-0

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