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Yeast
Yeast
YEAST G E N E R A L P R O V I S I O N S A N D S T A P L E F O O D S Yeast is a type of single-celled fungus that is used as a key ingredient in the production of many general provisions and staple foods. Most used in baking, where it is used as a leavening agent to help bread and other baked goods rise. Yeast feeds on the sugar in the dough and produces carbon dioxide gas, which causes the dough to expand and rise. Also used to produce fermented foods and beverages, such as beer, wine, and cheese. In these applications, yeast is used to convert sugars into alcohol and other byproducts through a process called fermentation. Market Scope The global yeast market was valued at around USD 4.5 billion in 2020 and is projected to reach USD 6.3 billion by 2027, with a CAGR of 4.5% from 2021 to 2027. Apart from the food and beverage industry, yeast is also used in producing animal feed, biofuels, and pharmaceuticals, which provide additional growth opportunities for the yeast market. The Asia-Pacific market is expected to grow at the highest CAGR due to the growing demand for bakery and alcoholic beverages, especially in countries such as China and India. Angel Yeast Co. Ltd., Lesaffre Group, Lallemand Inc., Associated British Foods plc, Kerry Group, Koninklijke DSM N.V. are some of the major players in the yeast market. Commercial production Commercial production of yeast typically involves a fermentation process using a specific yeast strain. 1. Preparation of the culture medium: A nutrient-rich culture medium is prepared, which typically contains sugars, amino acids, vitamins, and minerals. The medium is sterilized to prevent contamination. 2. Inoculation: A pure culture of the selected yeast strain is added to the sterilized medium and allowed to grow. This process is known as inoculation. 3. Fermentation: The inoculated culture is transferred to a larger fermentation vessel, allowing it to grow and multiply. During this, the yeast consumes the sugars in the medium and produces alcohol and carbon dioxide. The fermentation conditions, including temperature, pH, and oxygen level, are carefully controlled to optimize the growth and fermentation of the yeast. 4. Harvesting: Once the fermentation is complete, the yeast cells are harvested from the culture medium using a centrifuge or filtration system. 5. Drying: The harvested yeast cells are typically washed and then dried to reduce the moisture content using a spray dryer or other drying method. 6. Packaging: The dried yeast is then packaged into containers, such as bags, drums, or boxes, for distribution to customers.
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