ABSTRACT
Bioproducts have occupied the world market significantly. Different biochemical industries produce different products such as Baker’s yeast, alcohol, citric acid, penicillin, streptomycin, insulin, and hepatitis B. This chapter provides information on the applications of biochemical engineering principles for the analysis of biochemical processes with a special reference to Baker’s yeast, alcohol, and citric acid fermentation industries. Saccharomyces cerevisiae is commonly known as Baker’s yeast. It is mostly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. S. cerevisiae is also known as Brewer’s yeast when it is used for alcoholic fermentation. The first report about Baker’s yeast was given by Mason. Baker’s yeast was obtained as a byproduct in the alcohol industry. The process was improved in 1860, which is known as the Vienna process where cereals were used to produce yeast. During World War II, Fleischmann developed a granulated active dry yeast.
