YEAST PRODUCTION

Harvesting
The yeast cells are recovered from the fermented broth consists of ~5 % (dry weight) yeast solids by centrifugation
using centrifugal yeast separators. The nozzle-type centrifuges that generate about 4,000-5,000 g are efficient for this
purpose since the density of the yeast cells is greater than the liquid. After the first centrifugation process, a fermenter
liquid of 20 % (dry weight) yeast solid concentration is obtained. A second or more runs in the centrifuge can be
performed to further increase the amount of yeast solids in the mixture but keeping the concentration below 23 % to
avoid damage to the pump (Reed, G. and Nagodawithana, T.W., 1991).

The yeast solids are then filtered to remove more water which is usually done using either filter press or rotary vacuum
filter. For plate and frame filter, a 24- or 28-inch frames and an applied pressure of 125-150 psi are commonly
employed. The filter cake obtained contains around 27-32 % solids. Alternatively, a rotary vacuum filter can be utilized
in which starch may be employed as a filter-aid (Chen, S.L. and Chiger, M., 1985) .

Adding ~0.5 % salt solution to the yeast slurry results to a gradient in osmotic pressure thus it is usually performed
prior to filtration to draw out more water out of the cells producing a solid concentration of up to 33 %. Removal of salt
is done by spraying water to filter cake while it is still on the drum ( (US Patent No. 2947668, 1960)

Mixing, Extruding, and Packaging of Compressed Yeast.

After the filtration operation, the filter cake is mixed thoroughly with small amounts water, emulsifiers, and edible oils
in a ribbon blender. Water is added to adjust the moisture content to ~70%, oil for the facilitation of extrusion, and
emulsifiers such as digylcerides to prevent water spotting of the cake. The white creamy appearance of compressed
yeast is also due to the addition of these masses (Zhou, W. and Hu, Y.H., 2014). The well-mixed solids then undergo
extrusion usually through a Teflon-coated nozzle in a form of a continuous thread with a rectangular cross-section. It
is then cut into smaller pieces with a dimension of about 2 ¼ x 2 ¼ x 5 ¼ in which each chopped cake weighs ~1 pound
or 0.45 kg. The yeasts are wrapped in a wax paper with the ends heated for sealing and then cooled to a temperature
below 4°C. An alternative way is that the mixed yeast mass is crumbled and packed into bags each weighing about 25
(~11.34 kg) pounds or 50 pounds (~22.68 kg). The bags must be multi-walled and each wall carefully sealed with
polyethylene to prevent air from entering. The bags are then refrigerated until delivered to the customers (Reed, G.
and Nagodawithana, T.W., 1991).