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

摘要

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.