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1. Saccharomyces cerevisiae yeast
1.1 Key features
Bakers' yeast is a single-celled fungus of the Ascomycetes class, of the Saccharomyces genus (the name refers to its affinity for sugar) and the cerevisiae species (the name refers to its role in beer production); the name Saccharomyces cerevisiae was given to brewers' yeast in 1838 by Meyer.
Under the light microscope, individual cells can be seen, ovoid in shape and 4 to 10 µm in diameter. One gram of pressed yeast contains 8 to 10 billion cells. An electron microscopic section shows, from outside to inside, the cell wall, cytoplasmic membrane, nucleus, vacuoles, ribosomes and mitochondria (figure 1 ).
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Saccharomyces cerevisiae yeast
Industrial production conditions
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...
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