What’s the ruling on strains of yeast which are used in brewing industry per se Saccharomyces Cerevisiae?
Bismillahi Ta’ala
Walaikum Assalam Warahmatullah
The most common way to produce Saccharomyces cerevisiae (brewer’s yeast) in the industry involves large-scale aerobic fermentation processes. Here are the key steps typically involved:
1. Strain Selection and Improvement: The process begins with selecting a suitable strain of Saccharomyces cerevisiae, which may be improved through methods like metabolic engineering and synthetic biology to enhance its production capabilities and stress tolerance [1][2].
2. Preparation of the Culture Medium: The yeast is grown in a nutrient-rich medium containing sources of carbon (like glucose or molasses), nitrogen, vitamins, and minerals necessary for optimal growth and metabolism[2].
3. Fermentation: The yeast is propagated in large bioreactors where conditions such as temperature, pH, and oxygen levels are carefully controlled to maximize growth and yield. The fermentation process is typically aerobic, meaning it requires a steady supply of oxygen to produce biomass efficiently[1][2].
4. Harvesting and Concentration: Once the fermentation process is complete, the yeast cells are separated from the spent medium. This is usually done through centrifugation or filtration. The yeast is then concentrated into a dense paste or dried into a powder, depending on the desired end product[3].
5. Downstream Processing: The concentrated yeast can be further processed to produce various forms such as active dry yeast, instant yeast, or yeast extract, depending on its intended application in baking, brewing, or as a nutritional supplement[3]
These methods leverage advanced techniques in biotechnology to optimize yield and quality, making Saccharomyces cerevisiae a versatile and widely used microorganism in various industries. [1][2].
From above information it can be deduced that industrial manufacturing does not use wine to cultivate or extract for industrial use. Keep in mind that in traditional artisan winemaking, brewer’s yeast is often extracted from wine barrels to be reused for the specific brewing reasons. However, the current industrial process use molasses as its base for fermentation.
This would mean that using such brewer’s yeast (Saccharomyces Cerevisiae) in halal suitable application will also be Halal Suitable, since it is only a starter.
Wallahu A’lam
And Allah Ta’āla Knows Best
Mufti Faisal al-Mahmudi
[1] https://www.intechopen.com/chapters/75301
[2] https://microbialcellfactories.biomedcentral.com/articles/10.1186/s12934-015-0281-x