March 30-31

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Omni Hotel

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Indianapolis, IN

Fermentis Presentation

1. Yeast Product Types / Forms: Dry Yeast, Crumbled, Liquid (Cream)
2. Yeast Performance Variability: EtOH, Microbial Contamination, Yeast Viability
3. Yeast Product Selection
• Product Specifications
• Molecular and Kinetic Basics for Product Performance Targets
4. Yeast Growth and Inoculum Development
1. Media Development
• Feed Stock
• Elemental Composition vs. Yeast Nutritional Req.
• Chemical Stress Factors
2. Propagation / Fermentation using - ADY, CY, CmY
5. Yeast Metabolic Kinetics and Troubleshooting
• Critical Process Variables
• Analytical Methods
• Data Statistical Analysis