الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 162 |  |  |
| | | from | 162 | | |
Abstract
Because of the increase of population in Egypt which led to increased demand for subsidized bread with spreads in Egypt about 18,000 one thousand bakery to live compatible consume 74,308,228 bag flour/year and require 111,402 tons of yeast / year to produce 76,321 million loaves/year. While total production of Egypt from yeast to about 23,073 tons/year. So importing this part of the yeast to meet the increase in demand for yeast as well as high global of prices molasses used in the production of yeast and the establishment of Egypt under the guidance of 65% of its production from molasses for export. Therefore, this study’ was carried out. For the following purpose:
1- Selected from three strains of commercial baker’s yeast produced in the Egyptian market and studied these strains for the selection of strain to be used in this study according to the preference in the biomass ,cell number, fermentation activity and productivity.
2- Studied the characteristics and behavior of the production of yeast from three sources of sugar fermentation two of these sources is the key to this industry (cane molasses and beet molasses) and the third source sweet sorghum juice, which were introduced in the study to replace part of the main sources, due to being:
- It’s cheap and which can be provided by the increase of cultivated area without affecting any crop.
- It can be grown in terms of newly reclaimed land and the short duration of occupancy of the land.