Optimization of baker`s yeast production on grape juice using response surface methodology

There is an increasing interest in improving biological processes, including fermentation conditions difficult, as it requires the use of appropriate improvement method that allows operating fermenter under optimal order to obtain largest possible amount final product. The aim this work was succeed examples produce quantity dry yeast biomass Saccharomyces cerevisiae using grape juice sole carbon source. optimum values five factors have effect on production from baker`s were determined. design experiments carried out central composite experimental (CCD) and number according (54) experiments, response surface methodology used determine best yeast, has reached (41.44 g/L) after 12 hours fermentation, following (temperature (30.11??), pH (4.75), sugar concentration (158.36 g/L), ratio nitrogen (an essential nutrient for growth ) (11.9), initial yeasts (2.5 urea 6.65 g/L ammonium sulfate g/L, so added (50-50)% required C/N achieved, agitation speed equal 200 r.p.m during process. power obtained 470 ml. Three kinematic models (Monod, Verhulst, Tessier) also selected purpose studying kinetic performance yeast. Monod Tessier`s did not give satisfactory results, while results Verhulst model. Also, Leudeking Piret model been successfully predict substrate consumption time.