PEF transforms yeast processing, enhancing productivity, improving product quality, extending shelf life, reducing costs and increasing yields.

The Pulsed Electric Fields (PEF) Technology affects microbial cells in diverse ways, promoting growth and enhancing the extraction of valuable compounds like lipids, proteins, and other functional biomacromolecules.

PEF accelerates fermentation processes, increases yield and capacity, and improves product quality.

PEF also offers a low-temperature method for inactivating harmful microorganisms, effectively extending shelf life.

PEF is suitable for versatile food, beverage and biotechnological applications.

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    Enhanced productivity

    Traditional fermentation time can be reduced, resulting in faster production cycles and higher output.

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    Increase yield

    PEF optimises yeast extraction, resulting in increased yields.

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    Microbial control

    PEF is a low-temperature process that can inactivate microorganisms without affecting bioactive compounds.

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    Sustainability

    Extract valuable compounds from waste yeast (brewers and bakers yeast).

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    Energy efficiency

    Faster production saves energy and less resources are required.

Elea Pulsed Electric Field systems process at low temperatures with minimum energy usage, optimising up and downstream processes during fermentation.


Discover the ideal Elea PEF Advantage P e system for your needs.

Metal chamber with treatment cells and pipes.

Elea PEF Advantage Pipe systems treat both liquid and semi-liquid food. All Elea PEF Advantage Pipe extraction systems comply with HACCP requirements and are CIP and SIP ready.

PEF Advantage P 1 e

  • Our most compact PEF extraction solution, easy to integrate, operate and maintain.

  • The P 1 e offers full control over your processing capacity, handling up to 11 t/h, depending on the process parameters.

Generator and external chamber with pipes and treatment cells

PEF Advantage P 10-100 e

  • The PEF Advantage P 10 e & 100 e are designed to be easily and fully integrated into your existing production line with minimal disruption.

  • The PEF Advantage P 10 e can process up to 15 t/h, while the PEF Advantage P 100 e handles up to 24 t/h, both depending on the process parameters.

Industrial machinery for food processing, featuring large metal cabinets with a control panel, branded as Elea, used for processing foods using pulsed electric fields.

PEF Advantage P 1000 e

  • The PEF Advantage P 1000 e, Elea’s highest-capacity extraction system, is designed for large-scale production and offers easy installation and maintenance.

  • The PEF Advantage P 1000 e can handle capacities of up to 35 t/h, depending on the process parameters.

All Elea PEF Advantage systems share the same 24/7 production capability and are built to operate under extreme conditions.

Open yeast cells and extract more

PEF enables the extraction of more valuable compounds: essential amino acids, minerals, proteins and essential oils.

PEF treatment enhances the disintegration of yeast cells during downstream fermentation processing. PEF gently perforates the cell membranes by applying precisely controlled electrical pulses, releasing intracellular contents without compromising their activity. This simple physical method improves extraction yields while maintaining the integrity of the valuable compounds. Furthermore, PEF can be combined with other disintegration techniques to create superior products, reduce chemical usage, and shorten processing times.

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    Food Industry (e.g. flavour enhancer)

  • Cosmetic & health sector (e.g. antioxidants)

  • Biotechnology (e.g. media supplement)

Stimulating bacteria with PEF

PEF treatment is also beneficial for stimulating yeast cells and other microorganisms.

Targeted electrical pulses affect the growth of cells and thus speed up the fermentation process. As such, the concentration of intracellular compounds can be affected, and the characteristics of final products are improved.

  • Close-up of an industrial machine filling containers with cream or lotion in a manufacturing facility.

    Yoghurt fermentation

  • Bakery

  • Medical & pharmaceutical

Inactivating microorganisms with PEF

By subjecting yeast to PEF treatment, the spoilage-causing microorganisms can be efficiently controlled.

PEF disrupts the cell membranes of undesirable microbes, inhibiting their growth and extending the shelf life of yeast-based products. This benefit is particularly valuable for bakeries, breweries, and other food industries where product freshness and longevity are crucial.

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    Medical application

  • Food ingredients

  • Waste stream valorisation

Better control of yeast concentration

PEF provides greater control of yeast concentration in different products.
The graph shows the reduction of yeast cells in a yeast slurry.

yeast concentration log CFU/ml

detection limit

FYI further reading about PEF treatment for yeast

Pulsed Electric Field-assisted extraction of valuable compounds from microorganisms.

Martínez, Juan M, Carlota Delso, Ignacio Álvarez, and Javier Raso. 2020. Comprehensive Reviews in Food Science and Food Safety 19(2): 530–52.

Sequential extraction of compounds of interest from yeast biomass assisted by Pulsed Electric Fields

Berzosa, Alejandro et al. 2023. Frontiers in Bioengineering and Biotechnology 11.

Extraction of proteins and other intracellular bioactive compounds from baker’s yeasts by Pulsed Electric Field treatment

Ganeva, Valentina et al. 2020.  Frontiers in Bioengineering and Biotechnology 8: 552335.

PEF solutions, customer care and support

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Built for you

Each of our systems are customisable to your requirements. From your initial brief to final installation, we quickly get your new PEF system working perfectly for your product.

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Application support

Our experts can work with you to test the effectiveness of our PEF systems for your requirement, either in-house at our specially designed PEF pilot hall or on-site at your production line.

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Technical care & support

We offer a full 24-hour support service worldwide. Our specialist installation and training teams work closely with our clients to ensure our systems' smooth, swift, and successful commissioning.

The Elea Yeast Team

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    Dr. Claudia Siemer

    Strategic / Research Coordination Manager

  • Smiling person with glasses and mustache against a white background.

    Johannes Pfeiffer

    Sales Manager

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    Jimmy Kinsella

    Engineering Manager

  • A smiling woman in a lab coat with the logo "elea" stands in a laboratory.

    Sofie Schröder

    Biotechnologist

Prof.-von-Klitzing-Str. 9, D-49610 Quakenbrück, Germany

Hours
Monday–Friday
8.00–17.00

Phone
+49 (0) 5431 92629 70