The Sourdough School

Baking eating and sharing bread to improve physical and mental health

Using a robust evidence-based baking protocol combining the evidence of thousands of years of baking with modern clinical insights, we offer comprehensive training to bakers and healthcare professionals, providing students with the tools to use baking in everyday practice as a wellness intervention.
Follow on Instagram

Soil Association
Our gardens are certified organic.

Baking as Lifestyle Medicine for Bakers and Clinicians

+44(0)7707 480336
[email protected]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Navigation
  • Home
    • Login
  • About us
    • The School
    • Contact Us & FAQ
    • The Team
    • Contributors & Guest Tutors
    • General FAQ’s about The School
    • Be the Change
  • Admissions
    • Courses
    • Course Q&A’s
    • Graduation Week in Tuscany
    • Educational Awards Programme
    • Enrolment
    • Reviews
    • Student Welfare
    • Policies & Compliance
  • The Certificate
    • The Certificate
    • Teaching
    • Teacher Training
  • The Diploma
    • The Diploma
    • Licence to Prescribe BALM
  • BALM
    • Baking as Lifestyle Medicine
    • What is BALM?
    • BALM & Bread in The Blue Zone
    • Case Studies Library
    • BALM Podcasts
  • Shop
    • Books
    • Equipment
    • Ingredients

26 - ‘Applications of Yeast Flocculation in Biotechnological Processes’. Biotechnol. Bioprocess Eng. 5: 288-305

Reference Number: 26

Year: 2000

Authors: Lucília Domingues, António A. Vicente, Nelson Lima, and José A. Teixeira

Link: Link to original paper

Yeast: Prevalence | Saccharomyces cerevisiae | Species

Inclusions: Salt

Summary

Summary

A review on the main aspects associated with yeast flocculation and its application in biotechnological processes is presented. This subject is addressed following three main aspects – the basics of yeast flocculation, the development of “new” flocculating yeast strains and bioreactor development.  The construction of flocculating yeast strains includes not only the recombinant constitutive flocculent brewer’s yeast, but also recombinant flocculent yeast for lactose metabolisation and ethanol production. As bioreactors using flocculating yeast cells have particular properties, mainly associated with a high solid phase hold-up, a section dedicated to its operation is presented. Aspects such as bioreactor productivity and culture stability as well as bioreactor hydrodynamics and mass transfer properties of flocculating cell cultures are considered. Finally, the paper concludes describing some of the applications of high cell density flocculation bioreactors and discussing potential new uses of these systems.

 

SIGNIFICANCE OF THIS STUDY

Yeast flocculation is defined as the non-sexual cell aggregation of yeast cells which helps in the speeding up the fermentation process during the making of bread or alcoholic beverages. Flocculated yeast has been shown to increase productivity compared to non-flocculated yeasts and this might be responsible for a greater rate of fermentation and shorter dough rising periods when making long slow fermented breads. Minerals such as calcium and magnesium are important for yeast flocculation to occur. For this reason, the use of unrinsed salts that are naturally high in these minerals provide the most ideal environment for yeast flocculation to occur and result in shorter dough rising periods that also provide favourable sourdough breads in terms of texture.

 

Qualify in Baking as Lifestyle Medicine

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

Terms and Conditions | Privacy Policy
Copyright © 2023 Vanessa Kimbell
Call +44 (0)1604 881274 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web