الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
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Abstract
Baker’s compressed yeast, origionally was a by ¬product of alcohol and beer industry.
Soon’after the commencement of,World War I, the production of Baker’s Yeast became independent from
alcohol and beer industry. Many of the modern methods
of compressed yeast manufaoture are protected by patents. In, Eg3Pt. Baker’s compressed yeast is iocally manufactur.~ in Alexandria yeast’ factory which is the sole yeast factory in Egypt. As, the production of this factory could not suffice the daily market demand, there is a great opportWlity for expansion to cover this defficienoy.
The method of yeast production presently utilized for produotion is relatively uneoonomic due to the old processing technique employed.
The present work aim to study the factors affecting the teohnological production of Bakers Yeast. Acoordingly, this work was under taken with the following.
1. Pilot plant fermentor was designed and oonstructed.
2. Two systems of aeration were designed and constructed one of them was similar to the factory and the other was a new design.
3. studying the different factors affecting high yield production through a group of Experiments to get the optimum working condition for each factor.
4. Studying the effect of aeration systems on Yeast Yield.
The investigation were successfully accomplished as shown from the following results:-
a. The optimum temp. ,for yeast growth was ~ound 30.50c
b. The•maxlmum:yeast cells’Obncenteration for fe,rmentation oycle was’ found not to be exceed 72.73 fJIl/1iter.
c. The optimum P.H. value for fermentation was found 4 _
4.5 and 5
5.5 at the last two hours of the ferment~tlon
oyo1e.
It was fOWld that, the ratio’ 1 : 2 was the most adequate
di~enslons for fermentation unit.
f. The actual requirements. of yeast oells through their multiplication~., were determined.
g. Stainless steel or resin coated termentors units are
essential.
The thesis begins with a brief theoretical part including a study to the different factors affecting the yield of yeast.
This results obtained are disoussed from different
points of view.