HOME > EDICIONES > Año 2000, Volumen 50 - Número 4
Trabajos de Investigación
Tecnología para la utilización integral de la levadura de cerveza en la industria alimenticia
Miguel A. Otero, Agustín Cabello, María C. Vasallo, Lourdes García y Juan López
Departamento de Bioquímica, División de Biotecnología, Instituto Cubano de Investigaciones de los Derivados de la Caña de Azúcar (ICIDCA). La Habana, Cuba.
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SUMMARY
Technology for the whole utilization of brewer´s yeast in food industry
A flexible scheme for the fractionation of brewer´s yeast was developed. The procedure allows the production of different products such as: dry yeast flakes, dry yeast pills, yeast-extract based table sauce, yeast protein concentrates and soy-like sauce. The investment required for the processing of one ton per day is below 2 million dollars with an overall profitability higher than 53%. Investment is recovered in 0.75 years.
The production of food ingredients from yeast upgrades its biomass about 25 fold. Present procedure is compared with other biomass fractionation processes taking into account the utilization of all technological streams where the process becomes environmentally friendly since effluent production significantly lower than similar technologies.
Key words: Yeast proteins, cell disruption, yeast extract, cell fractionation, brewer´s yeast, soy-like sauce.
Recibido: 29/01/1998
Aceptado: 16/11/2000
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
Urbanización Santa María, primera transversal, No. 417-214, Planta Alta
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Caracas - Venezuela |
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