The Role Of Aeration In Optimal Yeast And Enzyme Production

Yeast and enzymes are key ingredients in most wine, beer, and production-line bakery products, which includes bread, snack cakes, and anything else meant for grocery store or convenience store shelves.

Production of both yeast and enzymes requires multiple tanks that are filled with water and precursor ingredients used by each as a food source. Oxygen is also introduced in the pre-fermentation stage. The tanks operate in sequence, a process that lasts 16 to 18 hours. And while many factors go into maximizing yeast and enzyme production, proper aeration is essential.

Installing the most appropriate blower equipment in the process can enhance yeast and enzyme production, minimize energy costs, guarantee food safety, and avoid costly failures. Consequently, Aerzen’s vast experience in aeration for the water/wastewater market is now successfully being applied to the food and beverage market as well as other industries.