DE490184C - Process for the production of stable yeast preparations - Google Patents

Process for the production of stable yeast preparations

Info

Publication number
DE490184C
DE490184C DES75366D DES0075366D DE490184C DE 490184 C DE490184 C DE 490184C DE S75366 D DES75366 D DE S75366D DE S0075366 D DES0075366 D DE S0075366D DE 490184 C DE490184 C DE 490184C
Authority
DE
Germany
Prior art keywords
production
yeast
fruits
yeast preparations
stable yeast
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.)
Expired
Application number
DES75366D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
OLGA KLARA SAUER GEB BUCHHOLZ
Original Assignee
OLGA KLARA SAUER GEB BUCHHOLZ
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by OLGA KLARA SAUER GEB BUCHHOLZ filed Critical OLGA KLARA SAUER GEB BUCHHOLZ
Priority to DES75366D priority Critical patent/DE490184C/en
Application granted granted Critical
Publication of DE490184C publication Critical patent/DE490184C/en
Expired legal-status Critical Current

Links

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
    • C12N1/04—Preserving or maintaining viable microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Description

Verfahren zur Herstellung haltbarer Hefepräparate Die Erfindung hat eine weitere Ausbildung der Erfindung des Patents 343 138 zum Gegenstande, dessen Verfahren zur Herstellung haltbarer Weinhefepräparate dadurch gekennzeichnet ist, daß man getrocknete, zuckerreiche Früchte durch Erhitzen sterilisiert, d. h, von fremden Hefearten befreit, mit Weinhefen impft und bei niederen Wärmegraden in sterilem Luftstrom trocknet. In der Patentschrift heißt es, daß rfian gewisse Früchte, wie z. B. Hagebutten, zweckmäßig vorher zerkleinert und mit zuckerhaltiger flüssiger Reinhefe benetzt, ferner, daß bei zucker- und saftarmen Früchten zum Ausgleich größere Zuckermengen, zweckmäßig Inv ert- oder Trauben-, Stärke- und Malzzucker, zugegeben werden, damit die Hefe genügend Nährstoffe findet.Method of Making Stable Yeast Preparations The invention has a further embodiment of the invention of the patent 343 138 as the subject matter of which Process for the production of long-lasting wine yeast preparations is characterized by that dried, sugar-rich fruits are sterilized by heating, d. h, from foreign yeasts are freed, inoculated with wine yeast and, at low temperatures, in sterile Airflow dries. The patent states that rfian certain fruits, such as z. B. rose hips, appropriately crushed beforehand and with sugary liquid Pure yeast wetted, furthermore, that larger fruits are used to compensate for low-sugar and low-juice fruits Amounts of sugar, appropriately poured or grape, starch and malt sugar, added so that the yeast can find enough nutrients.

In gleicher oder ähnlicher Weise kann man aber derartige Grundstoffe auch dadurch schaffen, daß man irgendwelche andere geeignete Pflanzenteile mit zuckerhaltigen Hefen befeuchtet. Es versteht sich, daß es auf dasselbe herauskommt, ob man z. B. Agar-Agar mit Zuckerlösung zuckerhaltig macht oder ob harte Früchte zuckerhaltig gemacht werden; der Grundstoff wird der gleiche und gleich geeignet sein.Such basic materials can be used in the same or a similar manner also create by mixing any other suitable plant parts with sugary ones Yeast moistened. It goes without saying that it comes to the same thing whether one z. B. Agar-agar with sugar solution makes sugary or whether hard fruits contain sugar be made; the basic material will be the same and equally suitable.

Ebenso ergibt- sich, daß eine Kuchenmasse oder Weißbrot, welche beide j a doch aus der Getreidefrucht entstanden sind, genau so mit Zuckerlösung behandelt, mit Weinhefen geimpft und getrocknet werden können.It also turns out that a cake mass or white bread, which both yes a result from the grain fruit, treated in exactly the same way with sugar solution, can be inoculated with wine yeast and dried.

Die Verwendung pflanzlicher Stoffe sowie aus Getreidefrucht hergestellter Produkte als Unterlage zur Bereitung haltbarer Hefepräparate ist bekannt, nicht aber das Aufbringen von Reinhefe auf die verschiedenen Stoffe, um hierauf zu züchten und die Hefe dann während der Züchtung eintrocknen zu lassen. Gegenüber den Früchten zeichnen sich die Backprodukte dadurch aus, daß diese Stoffe bereits praktisch steril sind, daß also eine besondere Sterilisation entbehrlich wird, wenigstens dann, wenn praktisch auf völlige Reinheit der Kultur kein Wert gelegt zu werden braucht.The use of vegetable substances as well as those made from cereal fruit Products as a base for the preparation of durable yeast preparations is not known but the application of pure yeast to the various substances in order to breed on them and then letting the yeast dry out during cultivation. Compared to the fruits the bakery products are characterized by the fact that these substances are already practically sterile are, that a special sterilization is unnecessary, at least if practically no value needs to be placed on complete purity of the culture.

Claims (1)

PATENTANSPRUCH Verfahren zur Herstellung haltbarer Hefepräparate nach Patent 343 138, dadurch gekennzeichnet, daß statt der Früchte irgendwelche andere zuckerhaltige oder zuckerhaltig gemachte pflanzliche Stoffe sowie aus solchen, etwa aus Getreidefrucht entstandene Produkte mit Hefekulturen zur Herstellung von Trockenhefe behandelt werden.PATENT CLAIM Process for the production of durable yeast preparations according to Patent 343 138, characterized in that instead of the fruits any other sugary or sugary plant substances as well as from such, for example Products made from cereal crops with yeast cultures for the production of dry yeast be treated.
DES75366D 1926-07-22 1926-07-22 Process for the production of stable yeast preparations Expired DE490184C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DES75366D DE490184C (en) 1926-07-22 1926-07-22 Process for the production of stable yeast preparations

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DES75366D DE490184C (en) 1926-07-22 1926-07-22 Process for the production of stable yeast preparations

Publications (1)

Publication Number Publication Date
DE490184C true DE490184C (en) 1930-01-23

Family

ID=7505313

Family Applications (1)

Application Number Title Priority Date Filing Date
DES75366D Expired DE490184C (en) 1926-07-22 1926-07-22 Process for the production of stable yeast preparations

Country Status (1)

Country Link
DE (1) DE490184C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE924444C (en) * 1949-10-14 1955-03-03 Agrikultur Ges Process for the production of a pharmaceutical preparation consisting of dried yeast in lump form

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE924444C (en) * 1949-10-14 1955-03-03 Agrikultur Ges Process for the production of a pharmaceutical preparation consisting of dried yeast in lump form

Similar Documents

Publication Publication Date Title
DE2228119A1 (en)
EP0195213A2 (en) Lactic acid containing fruit products and process for lactic fermentation of fruit products
DE2952059C2 (en)
DE68904057T2 (en) METHOD FOR PRODUCING LIQUID EGG PRODUCTS.
DE490184C (en) Process for the production of stable yeast preparations
JPH08140657A (en) Production of chrysanthemum wine
EP0111742A3 (en) Process for the preparation of a flour that contains viable micro-organisms
DE507402C (en) Process for the production of dry yeast
DE2935883A1 (en) METHOD FOR PRODUCING A FOOD
AT90031B (en) Process for the production of spirit from grain using sugar-forming mushrooms.
AT146479B (en) Process for the production of products rich in lactic acid.
AT149531B (en) Process for the production of baker's yeast from brewer's yeast.
AT209161B (en) Process for the treatment of vegetable juices
DE385284C (en) Process for the simultaneous extraction of mineral-free, starchy substances and of degraded nitrogenous nutrients from grains or tuber fruits
DE372762C (en) Process for the production of acetone and butyl alcohol by fermentation of carbohydrates
DE816390C (en) Process for the production of dry preparations with viable bacteria
DE451935C (en) Process for the production of antitoxins
DE817431C (en) Process for the production of acidulants for baking and food purposes
DE837644C (en) Process for clarifying sweet musts, fruit juices, etc. like
DE624614C (en) Process for the production of low-alcohol or non-alcoholic beverages
DE649629C (en) Process for the production of liquids with a preservative effect
AT113851B (en) Process for the production of dioxyacetone.
DE319687C (en) Process for removing the peculiar smells and flavors adhering to vegetables and forage plants
DE343138C (en) Process for the production of durable wine yeast preparations
DE748281C (en) Process for enriching beer with vitamins and other active ingredients from yeast