Treatment and Minimization of Waste in Baker’s Yeast Industry

Authors

Esra Can Doğan, Kocaeli University
Ayla Arslan, Kocaeli University
Levent Dağaşan, SVL Food Biotechnology Consultancy
Yung-Tse Hung, Cleveland State UniversityFollow

Document Type

Contribution to Books

Publication Date

9-8-2022

Publication Title

Handbook of Environmental Engineering: Waste Treatment in the Biotechnology, Agricultural and Food Industries: Volume 1

Abstract

Baker’s yeast industry generates a large quantity of wastewater with high organic content and dark color. The aim of this chapter is to provide information on the treatment, disposal, and reuse of waste from the baker’s yeast industry. Conventional biological processes are effective in removing BOD from wastewater. However, the color remains. Different approaches have been tested to remove the color from effluents. The main discharge of yeast fermentation is vinasses, and it consists of different organic compounds. Treatment of vinasses prior to discharge is mandatory from regulatory standpoints.

Recommended Citation

Doğan, E.C., Arslan, A., Genç, N., Dağaşan, L., Hung, YT. (2022). Treatment and Minimization of Waste in Baker’s Yeast Industry. In: Wang, L.K., Wang, MH.S., Hung, YT. (eds) Waste Treatment in the Biotechnology, Agricultural and Food Industries. Handbook of Environmental Engineering, vol 26. Springer, Cham. https://doi.org/10.1007/978-3-031-03591-3_10

DOI

https://doi.org/10.1007/978-3-031-03591-3_10

Volume

26