Optimization of Trehalose sugar and protein levels and thier impact on the baker's yeast (Saccharomyces cerevisiae) fermentation power with response surface method

The aim of this study is to achieve familiarity with protein and trehalose structure in bakers yeast and also have a better understanding of the role and function of them on the most important quality factor of bakers yeast- leavening ability . In this study 5 treatments tested in industrial scale have been observed in a way that each have been done in the form of a fermentation in one jet pipe, no stirrer fermenter and different level of carbon and nitrogen sources as the fermentation substrate have been used in each fermentation. Different amounts and levels selected with response surface method. The achieved bakers yeast from each fermentation have been tested in terms of protein and trehalose level and 2-hour and 30min leavening ability .Regarding the tests have been done on achieved bakers yeast of different treatments, the optimum amount of protein and trehalose percentage or on the other hand the optimum carbon base or nitrogen base have been determined according to maximum leavening ability among the 5 treatments. Finally treatment No. 4 with the most 2-hour and 30-min leavening ability in turn 1550 mlco2/120min and 305ml co2/30min has the optimum amount of protein and trehalose percentage in turn 49.58 and 19.89. So this treatment have been determined as the best treatment among the five treatments and obviously its fermentation plan as the best plan in terms of the most important quality factor- leavening ability and in terms of carbon and nitrogen sources level as well.