The rise in the production of baker’s yeast will undoubtedly cause the volume of wastewater residue to increase, thus increasing the global problem of its utilization. The industrial production of baker’s yeast results in the discharge of large quantities, dark colored liquid wastes generally called weak vinasses. These wastes have a high organic content, strongly nitrogenous, sulphate-rich, phosphorous variable, recalcitrant for biodegradation and highly colored due to the presence of melanoidins. Their free disposal presents a serious challenge to the natural ecosystem and can cause extensive environmental problems. Therefore the effluent generated from baker’s yeast industry needs to be treated before discharging into receiving water bodies in order to prevent important environmental problems.