Production de la Levure Boulangère

Abstract

The production of baker's yeast, primarily of the species Saccharomyces cerevisiae, is essential in the food industry, particularly for bread making. This thesis aims to produce baker's yeast by optimizing fermentation conditions to improve biomass production. We focus on the impact of culture parameters, particularly pH and optical density (OD), on yeast growth and productivity. After isolating the strain from grape clusters and identifying it, the fermentation of Saccharomyces cerevisiae was initiated in molasses. Fermentation was monitored over a 72-hour period with regular measurements of pH and OD every 12 hours. The obtained results show a progressive decrease in pH, adjusted to 5 after 48 hours, and a continuous increase in OD, indicating increased cell growth. pH adjustment proved crucial for maintaining an optimal environment for the growth of Saccharomyces cerevisiae. Observations demonstrate that rigorous control of pH and monitoring of OD maximize yeast biomass production. This study provides valuable insights for the baker's yeast industry, proposing strategies to improve the efficiency and sustainability of production processes