Résumé:
Bakery yeast production study is presented using molass as a substrat (75%
beat molass and 25% cane molass.
In this context , we clarified the substrat and determined an optimal productive
medium at 10°Bg.
We have studied the different production methods ; and concluded that the laboratory
conditions are more advantagous. The generation time has been 2h 30mn, with a yield of
11,58. We obtained a final dry matter of 23,40%, with a protien content of 40% and 'an
efficiency of 1225 Cm3 of C02.