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Production Process: Commercial Yeast Production Commercial Bacteria Production

Yeast is produced through a controlled fermentation process where yeast cells grow in a nutrient-rich medium. The yeast cells are then separated from the liquid and can be processed into liquid, compressed, or instant dry yeast. Bacteria are cultivated under sterile conditions and grown in nutrient media that may be dairy-based. The bacterial cells are then harvested through centrifugation and frozen, dried, or lyophilized for packaging and sale. Lallemand operates yeast and bacteria production facilities around the world to produce products for various industries like baking, brewing, nutrition, and more.

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Donesh Varshney
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150 views2 pages

Production Process: Commercial Yeast Production Commercial Bacteria Production

Yeast is produced through a controlled fermentation process where yeast cells grow in a nutrient-rich medium. The yeast cells are then separated from the liquid and can be processed into liquid, compressed, or instant dry yeast. Bacteria are cultivated under sterile conditions and grown in nutrient media that may be dairy-based. The bacterial cells are then harvested through centrifugation and frozen, dried, or lyophilized for packaging and sale. Lallemand operates yeast and bacteria production facilities around the world to produce products for various industries like baking, brewing, nutrition, and more.

Uploaded by

Donesh Varshney
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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PRODUCTION PROCESS

COMMERCIAL YEAST PRODUCTION

COMMERCIAL BACTERIA PRODUCTION

Yeast is produced by a controlled aerobic fermentation (growth


with air) where yeast biomass and not alcohol is the result.
Pure strains of the mother culture are maintained in the
laboratory and then transferred to the plant process, where
they are grown in a nitrogen-enriched sugar medium, fortified
with vitamins and minerals for optimum cell activity. After the
appropriate number of generations, the mature cell mass is
separated from the spent liquid, then delivered as liquid cream
yeast, filtered and sold as compressed yeast or filtered and dried
into instant dry yeast. Another process step is autolysis (selfdigestion) of the yeast cells to liberate the cell nutrients. The
autosylate can be simply dried or it can be treated to produce a
fully soluble yeast extract.

Bacteria are cultivated in fully aseptic conditions. Bacterial cell


biomass inoculum is prepared in the laboratory and then transferred to industrial fermenters. Parameters of fermentation (pH,
temperature and aeration) may vary depending on the yeast
strains used. Several different growth media can be used and
are, in some cases, dairy-based. After growth, the cells are harvested through centrifugation, then either frozen or lyophilized
for package and sale. Dry bacteria can be sold as a bulk powder
or in dosage form (capsule or sachet).

STERILIZ.
CANE
BEET
MOLASSES MOLASSES

DILUTION

SEED
STAGE

CULTURE

STERILE
MOLASSES
TANK

CENTRI
FUGE

COMMERCIAL
STAGE

CENTRI
FUGE

LAB
STAGE

LIQUID
YEAST
TANK

CULTURE
PREPARATION

PACKAGING

FLASK
FERMENTATION

COMMERCIAL
FERMENTATION

LYOPHILIZATION
BIOMASS
RECOVERY

VACUUM
FILTER

BAGGER

25 kg
BAG

REFRIGERATED
WAREHOUSE

1 kg
EXTRUDER

BAKERY
15 kg

EXTRUDER

DRYER

450 g

Schematic flowchart of commercial bacteria plant

CUSTOMER

7-11 g SACHET

Schematic flowchart of a commercial yeast plant

LALLEMAND INC.

www.lallemand.com

Tel.: +1 514 522-2133

[email protected]

YEAST PLANTS

OTHER PLANTS

In North America:

In North America:

Montral, Qubec (Prfontaine plant)



Fresh bakers yeast and distilling yeast

Dry bakers and specialty yeasts

Bulk for inactive yeast
Baltimore, Maryland
Memphis, Tennessee

Fresh bakers yeast
Rhinelander, Wisconsin

Inactive dry yeast (Torula)
In Europe:
Vienna, Austria

Fresh baker yeasts (cream)

Dry bakers and specialty yeasts

Microencapsulation of yeast and bacteria
Schwarzenbach and Passau, Germany

Fresh bakers yeast
Tallinn, Estonia (Salutaguse)

Fresh bakers yeast, inactive dry yeast
Grenaa, Denmark

Fresh bakers yeasts

Dry specialty yeast (oenology)

Yeast autolysates and extracts
Trencin, Slovakia

Fresh bakers yeast (packaging)
Josefow, Poland

Fresh bakers yeast
Setbal, Portugal

Fresh and dry bakers yeasts
Felixstowe, United Kingdom

Fresh bakers yeasts

Dry bakers yeasts

Distilling yeasts
In Africa:
Johannesburg, South Africa

Fresh and dry bakers yeasts

Fresh and dry specialty yeasts
Durban, South Africa

Fresh bakers yeasts (cream)

BACTERIA PLANTS
In North America:
Montral, Qubec (Institut Rosell plant)

Especially for human health and nutrition
Milwaukee, Wisconsin

Especially for animal nutrition
In Europe:

Valleyfield, Qubec (Macco Organiques)



Organic acid salts
Cuautitln, Mexico

Baking powder and dough conditioners
Bakersfield, California
Warehouse, standardization and distribution centre
for cream yeast
In Europe:
Burton-upon-Trent, U.K.

Brewing ingredients
Bruntl, Czech Republic (Macco s.r.o.)

Organic acid salts
Fredericia, Denmark

Dry yeast packaging and warehousing
Panevys, Lithuania

Distribution centre
Krakow, Poland

Distribution centre

OTHER SITES
Sales offices and/or sales representatives in the above-mentioned countries, as well as
In South America:
Argentina
Brazil
Chile
In Asia-Pacific:
Australia
New Zealand
China
Japan
India
Malaysia
In Europe:
Croatia
Spain
Italy
Lithuania
Netherlands
Romania
Switzerland
Sweden
Serbia
Plus various distribution centres in many of the above
countries.

Aurillac, France
Especially for human nutrition and
pharmaceutical Industry

LALLEMAND INC.

www.lallemand.com

Tel.: +1 514 522-2133

[email protected]

05.11

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