Balanced Flora of an Industrial Fermenter: Production of Yeast from Whey

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Abstract
The nature of the balanced yeast in an industrial fermenter is reported. There was an association of 3 spp. of yeast during continuous growth. Variation of yield was linked to metabolism of the dominant species and to O2 transfer in the fermenter. Variation in temperature, pH and dilution rate did not change the flora balance. Lactose concentrations from 20-27 g/l greatly affected yield. The balanced flora allowed many possibilities in treatment of whey and resulted in a great stability of production, as only 2 dominant species varied in proportion to lactose and lactic acid concentrations.