Overview
![](/assets/images/picto-drapeau-france-3a76576a5d60a512053b4612ab58dae5.png)
Read this article from a comprehensive knowledge base, updated and supplemented with articles reviewed by scientific committees.
Read the articleAUTHOR
-
Annie LOÏEZ: Analysis Department Manager - Lesaffre International
INTRODUCTION
Bakers' yeast can rightly be considered one of the oldest products of industrial fermentation. Even today, it is one of the most important products of biotechnology, both in terms of quantity (over 2.5 million tonnes annually) and function (the qualities of yeast-raised bread are recognized worldwide, transcending national and cultural boundaries).
For biochemists and geneticists, its importance goes far beyond its place in the food industry and its role in bread-making. Indeed, Saccharomyces cerevisiae, the species to which baker's yeast belongs, has been and still is one of the most widely used model organisms in university research laboratories for biochemical, physiological and genetic studies: it is the simplest eukaryote (eukaryote : differentiated cell containing a nucleus; man, like yeast, is a eukaryote); it grows rapidly, doubling every two hours, is easy to manipulate in the laboratory, and its age-old use in fermented foods is a guarantee of its safety.
Most of our knowledge of the physiology and genetics of "Saccharomyces cerevisiae" has been acquired in university laboratories on so-called laboratory strains, which Carlos Gancedo
Bakers' yeast is therefore both a traditional product and one that is constantly evolving.
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
![](/assets/images/logo-eti-286623ed91fa802ce039246e516e5852.png)
The Ultimate Scientific and Technical Reference
This article is included in
Bioprocesses and bioproductions
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Production of baker's yeast by biotechnology
Economic data
The total baker's yeast market, expressed in 32% dry matter pressed yeast equivalent, is estimated at 2,500,000 t (2000 value), and is growing by around 2% a year.
This production represents large tonnages, which means :
major investments to create or expand production capacity. As fresh yeast has a limited lifespan, production must be decentralized...
References
Main producers
The main producer of baker's yeast is the Lesaffre group (France). It is followed by :
Mauri (Burns Philp group - Australia) http://www.burnsphilp.com
Gist Brocades (Holland, DSM Group) http://www.dsm.com
Pakmaya...
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
![](/assets/images/logo-eti-286623ed91fa802ce039246e516e5852.png)
The Ultimate Scientific and Technical Reference