Yeast  from Maize
Manufacturing, Processing, Brewers Applications, Industry Profiles
Primary Information Services 
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Content Headlines of CD ROM

Information Profile @ a Glance  
  • Yeast are unicellular fungi. Most brewing yeast belong to the genus Saccharomyces.
  • Yeast has such chemical properties that it swells the flour and thus the bakery bread is swelled
  • Yeast is the most suitable fermenting agent, The yeast zymase develops
    fermention in the dough, producing carbon dioxide and alcohol. The former causes the dough to rise and the lather is expelled during baking
  • The utilization of yeast is for food, agriculture & industrial purpose
  • For the manufacture of yeast from maize first starch can be formed by wet milling process the starch so obtained can be converted into yeast by fermentation process


  • about Maize
  • Corn Products & processing

Manufacturing & Processing

  • Corn Dough Fermentation
  • Solid-state Fermentation of Corn Flour
  • Glucose syrup and corn steep liquor
  • Patent - Method for preparing feedstuff yeast
  • Corn Starch
  • Fermenting the Mash

Yeast & Brewery

  • Brewing Yeast Fermentation Performance
  • Microbiological Methods

Industry Profiles

  • Company in USA
  • Company in India
Projects information
  • Yeast Dry powder from Maize - Feasibility
  • Starch from Maize
  • Turnkey Plant Construction
    & Engineering Services
  • Project Engineering
  • Technology offer
  • Starch Equipments
  • Turnkey project offer
  • Plant & Machinery supplier
  • Choosing Feed Stock

Yeast Production & Safety

  • The bacterial contamination commercial yeast
  • Energy consumption and greenhouse gas emissions


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Primary Information Services
 21 Murugappan St, SwamyNagar Ext2, 
Ullagaram, Chennai - 600091, India.
Phone: 91 44 22421080  Email :
Mobile number: 9444008898  Fax : 91 44 22423753