Food Yeast Production and Utilization in Germany

摘要

The manufacture of food yeast in Germany has been great importance and has undergone years. The scientific basis and small scale production goes back to 1st World War.nImportant advances originating under the 4 year (Sell Sufficiency) plan have been made utilization of available cheap and waste carbo-hydrate raw materials, such as wood-sugar, sulfite waste liquor (used directly or after partial utilization or the hexose content in alconol production), prehyirolysate irom straw from the dairy industry. Methods have been developed for the rapid growth of organisms, orincipally Torula utilis, in efficient industrial yields on these raw materials without the inclusion of organic nitrogen in the substrate. Technical developments include large scale continuous flow operation, “emulsion” culture methods with improved low pressure beration equipment, and mechanical deloamers. Production from these sources reached 15, 000 tons planned for 80, 000 tons per year.