EXPERIMENTS CONCERNING PHYSICO-CHEMICAL AND MICROBIOLOGICAL CONTROL OF BAKERY YEAST INDUSTRIAL PRODUCTION

Abstract

Biotechnological characteristics of bakery yeast can be affected by deficiencies attributed to  raw  materials  (especially  molasses),  technological  process  and  certain  microbiological  causes. Compliance with process parameters and standards of hygiene throughout the manufacturing process of the yeast, using appropriate raw materials and taking appropriate action to prevent contamination of yeast lead to sensory and biotechnological qualities of yeasts that are suitable for use in bakery and confectionery   industry.  During   the   process   of   yeast   manufacturing,   concomitant   with   the multiplication  of  the  cells  that  belong to the  pure culture,  other microorganisms  can  develop in  the different  phases  of  technological  flow,  thus  increasing  the  contaminations  degree  of  the  finished product  and  causing  a  reduction  of  biotechnological  qualities  of  yeast.  So  as  to  prevent  the
multiplication of contaminated microorganisms, it is imposed a severe microbiological control on the production  stages  through  the  study  of  hygiene  degree  and  the  detection  of  contaminants  that  can proceed  from  various sources.  This  paper aims  to  determine  the  biotechnological  qualities  and the extent of contamination of bakery yeast for four industrial batches of finished product. The importance of monitoring physical, chemical and microbiological parameters in each technological phase of the industrial production of bakery yeast was highlighted.