DE304242C - - Google Patents
Info
- Publication number
- DE304242C DE304242C DENDAT304242D DE304242DA DE304242C DE 304242 C DE304242 C DE 304242C DE NDAT304242 D DENDAT304242 D DE NDAT304242D DE 304242D A DE304242D A DE 304242DA DE 304242 C DE304242 C DE 304242C
- Authority
- DE
- Germany
- Prior art keywords
- yeast
- wort
- ammonia
- nutrition
- alkaline reaction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 3
- 230000035764 nutrition Effects 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 2
- 239000011707 mineral Substances 0.000 claims description 2
- 125000005588 carbonic acid salt group Chemical group 0.000 claims 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- BIGPRXCJEDHCLP-UHFFFAOYSA-N Ammonium bisulfate Chemical compound [NH4+].OS([O-])(=O)=O BIGPRXCJEDHCLP-UHFFFAOYSA-N 0.000 description 1
- 231100000614 Poison Toxicity 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000011114 ammonium hydroxide Nutrition 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-N calcium;phosphoric acid Chemical compound [Ca+2].OP(O)(O)=O.OP(O)(O)=O YYRMJZQKEFZXMX-UHFFFAOYSA-N 0.000 description 1
- 230000005591 charge neutralization Effects 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 159000000011 group IA salts Chemical class 0.000 description 1
- 230000004941 influx Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 230000001264 neutralization Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 235000011118 potassium hydroxide Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000002426 superphosphate Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biomedical Technology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Description
Bei dem durch Patent 303222 geschützten Verfahren wird das allmähliche Zulaufenlassen" der Würze in der Hauptsache deshalb zur Anwendung gebracht, damit die Hefe die Anhäufung solcher Salze, die ihr in höherer Konzentration unzuträglich sind, durch augenblickliche Verzehrung verhindern kann. Wir haben nun gefunden, daß dieser Gesichtspunkt noch in weit höherem Maße bei solchen Stoffen in Betracht kommt,. die man von gewissen Grenzen ab ohne weiteres als Hefengifte bezeichnen kann, wie freie Alkalien und alkalische Salze, z. B. Ammoniak, Kalilauge und deren Karbonate. Unser Ver- : 15 fahren gestattet auch, diese Stoffe zur Hefeernährung zu verwenden, in der Weise, daß man sie der Hefe mit der Würze so langsam zulaufen läßt, daß ihre Konzentration in der Umgebung der Hefe stets unter der gefährliehen Grenze bleibt. Die Verwendung der genannten Alkalien und ihrer Karbonate bietet gleichzeitig den besonderen Vorteil, daß die Hefe aus ihnen keine in der Würze verbleibenden Mineralsäuren in Freiheit setzen kann und daß daher eine besondere Neutralisation der Würzen während der Gärung überflüssig wird.In the process protected by patent 303222, the gradual running in " The main purpose of the seasoning is to prevent the yeast from accumulating the salts which it contains higher concentrations are not beneficial, prevent them by consuming them instantly can. We have now found that this point of view is even greater with such substances comes into consideration. which one can easily do from certain limits can be called yeast poisons, such as free alkalis and alkaline salts, e.g. B. ammonia, Potash lye and its carbonates. Our process: 15 also permits these substances for yeast nutrition to use, in such a way that one lets them run so slowly into the yeast with the wort that their concentration in the The area around the yeast always remains below the dangerous limit. Using the called alkalis and their carbonates at the same time offers the particular advantage that the Yeast cannot release any mineral acids that remain in the wort from them and that a special neutralization of the wort during fermentation is therefore superfluous will.
Das Verfahren kann z. B. in folgender Weise ausgeführt werden:The method can e.g. B. can be carried out in the following way:
Es wird eirie Nährlösung hergestellt unter Verwendung von 100 kg Melasse, 2 kg Stickstoff in Gestalt von Ammoniakwasser, 2 kg Phosphorsäure in Gestalt von Superphosphat, 0,5'kg schwefelsaurem Ammoniak, 500 Liter Wasser. "35A nutrient solution is prepared using 100 kg of molasses, 2 kg of nitrogen in the form of ammonia water, 2 kg of phosphoric acid in the form of superphosphate, 0.5 kg of ammonia sulfuric acid, 500 liters Water. "35
Diese Nährlösung, welche stark alkalisch reagiert, läßt man langsam der in etwa 4500 Liter Wasser - verteilten Anstellhefe unter dauernder Luftzufuhr zulaufen. . Die Hefe, welche sogleich bei Beginn des Zulaufs mit ihrer Ernährung einsetzt, nimmt die jeweilig vorhandenen Ammoniakmengen aus der Flüssigkeit vollständig oder fast vollständig heraus, so daß stets nur ein ganz geringer Ammoniaküberschuß in der Umgebung der Hefe vorhanden ist. .Der Zulauf vollzieht sich etwa in acht Stunden; nach kurzem Nachlüften zwecks Aufnahme der letzten Nährstoffe durch die Hefe ist die Hefezüchtung beendigt.This nutrient solution, which has a strong alkaline reaction, is slowly left to about 4500 Liters of water - spread pitching yeast run in with a constant supply of air. . Yeast, which starts with their nutrition at the beginning of the inflow, takes the respective one existing amounts of ammonia out of the liquid completely or almost completely, so that there is always only a very slight excess of ammonia in the vicinity of the yeast. The influx is taking place in about eight hours; after a short ventilation to absorb the last nutrients yeast cultivation is terminated by the yeast.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE304242C true DE304242C (en) |
Family
ID=557870
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT304242D Active DE304242C (en) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE304242C (en) |
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0
- DE DENDAT304242D patent/DE304242C/de active Active
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