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Yeast From Molasses

Yeasts are unicellular, eukaryotic and polyphyletic organisms classified in the kingdom fungi. They are ubiquitous, and commonly found on fruits, vegetables and other plant materials. They are facultative anaerobes and can respire and survive under both aerobic and anaerobic conditions. In the absence of oxygen, they can ferment sugar into alcohol (ethanol) and carbon dioxide and low biomass. In well aerated conditions, the cells could be able to get enough energy and convert sugar into high biomass. Yeasts can be found everywhere in nature, especially on plants and fruits. After fruits fall off the tree, fruits become rotten through the activity of moulds, which form alcohol and carbon dioxide from the sugars in it. Sometimes drunk animals appear in the news because they have eaten these spoiled fruits. Molasses is a byproduct of the sugar industry. It is residue after the crystallization of the main fraction. When no more sugar can be crystallized out of solution, the resulting liquid (molasses), containing about 50% sucrose is eliminated. For every 100 Kg of plant, some 3.5 to 4.5 Kg of molasses may be obtained from sugar industry. The composition molasses may vary quite widely depending on the location, soil type, the climatic conditions and the production process of each individual sugar factory. Uses & Applications The principle use of Baker’s yeast is as an essential bakery ingredient for causing fermentation in the dough used in making bakery items. This process helps making soft and fluffy Bakery items like variety of breads, bread rolls, pizza base, cracker biscuits, sweet breads and burger buns etc. Production of Yeast cells, Yeasts for Bioethanol Production, Alcoholic beverages from yeast, other yeast products & Flavor enhancing property. Market Survey Within the past few years yeast extracts have become important components in savory flavours as well as in fermentation media. Going ahead, the global yeast market is projected to witness positive growth across all applications and segments. Given the increasing demand and penetration of the food & beverage industry, growth prospects for yeast and yeast based products would remain buoyant in the long term, both in developing and developed countries. Baker’s yeast continues to represent the largest yeast variety, given its large scale applications in food processing and alcohol fermentation. Future prospects are positive for all types of yeasts and yeast–derived products. The growth of Baker’s yeast market is directly linked to the increasing trend of processed and fast food consumption, especially bakery items. The principal use of baker’s yeast is as an essential bakery ingredient for causing fermentation in the dough used in making bakery items. This process helps making soft and fluffy bakery items like variety of breads, bread rolls, pizza base, cracker biscuits, sweet breads and burger buns etc. Molasses is one of the major source for the extraction of yeast. Few Indian Major Players are as under: A B Mauri India Pvt. Ltd. Kalyani Breweries Ltd. Kothari Fermentation & Biochem Ltd. Mauri Yeast India Pvt. Ltd.
Plant capacity: 10 MT/DayPlant & machinery: Rs.276 Lakhs
Working capital: -T.C.I: Cost of Project : Rs.649 Lakhs
Return: 29.00%Break even: 56.00%
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