“Malolactic fermentation” characterizes fermentation by bacteria that are able to convert malic acid from grapes into lactic acid. It occurs together with the regular alchololic fermentation. It reduces the bitter tasting malic acid to the softer lactic acid and add ‘buttery’ flavor to the wine.
Wines made from concentrate are generally inappropriate for malolactic treatment due to the low solid and low acidity levels. In general high quality wines made from grapes get malolactic treatment.
The same bacteria responsible for production of lactic acid is also responsible for the production of acetic acid which is the acid that gives typical vinegar flavor.Therefore, uncontrolled malolactic fermentation is unacceptable.
Malolactic bacteria are not remarkably alcohol tolerant and a wine with alcohol level higher than 14% will not support it.
Because malolactic fermentation can cause the pH of the wine to rise, it may make it susceptible to other bacterial infections. Therefore sulphite levels needs to be adjusted.
If the wine is kept at relatively warm temperatures the fermentation will be complete within two months. If you wish to know that malolactic fermentation is complete, an accurate chromatography test is the only way to find out.
Angel Yeast Co., the third largest yeast company in the world, entered the animal nutrition industry with their “Fubon” brand.
Angel Yeast has begun to set up a new manufacturing line especially for the production of feed yeast products in China, which is expected to start operating in May 2012 with an annual production capacity of 25,000 tonnes.
As an animal feed, the yeast can improve the balance of animal intestinal tract microflora and increase digestibility.
The selenium enriched yeast produced by fermentation can work as organic selenium source.
The yeast cell wall can help enhancing immunity and decreasing animal diseases and antibiotic applications.
And autolyzed yeast is rich in nucleotides for animal growth that can encourage the development of the animal immune system.
Views wanted on vitamin D-rich baker’s yeast.
A Canadian company has applied to the Food Standards Agency for approval to market a baker’s yeast rich in vitamin D2 as a novel food ingredient. Views are wanted on this application.
The company intends that the baker’s yeast will be used primarily in the leavening of bread and in food supplements. The yeast is treated with UV light to enhance the amount of vitamin D2 present.
Before any new food product can be introduced on the European market, it must be rigorously assessed for safety. In the UK, the assessment of novel foods is carried out by an independent committee of scientists appointed by the Food Standards Agency, the Advisory Committee on Novel Foods and Processes (ACNFP).
“Angel Yeast” who specialize in yeast and yeast derivatives, launched a higher content of organic selenium yeast (3000ppm).
Organic Selenium is an essential trace element known to support the health of the body and has been widely used in the field of human and animal health. Diets supplemented with yeast selenium can significantly enhance animal immunity, promote survival, reduce mortality, and has a significant effect to improve reproduction.
“Angel Yeast”, has developed 1000ppm and 2000ppm selenium yeast products, which are distributed to several countries and regions. Now the same company introduced 3000ppm selenium yeast in forms of granular and powder, which has total selenium content of 3000ppm.
The product is not only more efficient, but also with higher content of organic selenium, the actual amounts will be reduced, and therefore will be a more cost effective substitute.
First baker’s yeast plant was erected in 1952 under the name of “Örnek Maya”. Today there are 7 yeast plants owned by 4 companies. Among them top two major global baker’s yeast producers have 3 plants in Turkey. Yeast plants located in Turkey only produce basic fresh and dry forms of baker’s yeast. Yeast extract, yeast derivatives or other value added yeast products are not manufactured in Turkey.
Almost all professional bakers in Turkey are using fresh yeast and only 10 % of the yeast is in dry form and used mainly by the household consumers.
Roughly 20 % of the global baker’s yeast is manufactured in Turkey and as expected it is an over saturated market. More than 50 % of the baker’s yeast manufactured in Turkey is exported. Tight environmental regulations, high energy costs, high wages and high international competition are causing the yeast industry to have hard times in recent years.
Driven by the large population, people’s preference for bread, the yeast output and sales volume keeps increasing in China. At the moment, there are a total of 22 yeast manufacturers in China, of which top 3 companies occupy a market share of 80%. The yearly growth rate of yeast output in 2011 grew 7.9 %.
Top Chinese producer has been expanding the capacity and it is expected to reach almost 150,000 t/y by the end of next year. Additionally, same company is investing in R & D and now, the yeast extract, bio-feed and health product have become the company’s major “yeast-spinoff” value added products. In coming years The Middle East and North Africa will be in the major yeast exporting destinations for the same Chinese yeast company.