FR2646435A1 - Method for the manufacture of yeasts for animals - Google Patents

Method for the manufacture of yeasts for animals Download PDF

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Publication number
FR2646435A1
FR2646435A1 FR8905843A FR8905843A FR2646435A1 FR 2646435 A1 FR2646435 A1 FR 2646435A1 FR 8905843 A FR8905843 A FR 8905843A FR 8905843 A FR8905843 A FR 8905843A FR 2646435 A1 FR2646435 A1 FR 2646435A1
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Prior art keywords
yeast
yeasts
phase
vitamin
chloride
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FR8905843A
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FR2646435B1 (en
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    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions

Abstract

The method consists, in a first phase, in carrying out a slow fermentation by a physico-chemical process at low temperature, from 18 to 38 DEG C, for a period of between 1 and 72 hours, with programmed stirring, of a mixture of the following composition: - 30 to 75% moist yeasts or dry yeasts or beer yeast; - 10 to 30% sugar cane or beet molasses; - 0.025 to 1% pantothenic acid; - 0.025 to 1% nicotinic acid amide; - 0.050 to 1% vitamin B1; - 0.050 to 1% vitamin C; - 0.050 to 2% dl-methionine; - 0.050 to 2% choline chloride; - 0.100 to 2% sulphur; - 0.050 to 2% lysine hydrochloride; - 0.100 to 2% magnesium hypophosphite; - 0.100 to 2% potassium chloride; - 0.100 to 2% sodium chloride; - 0.500 to 5% sorbitol; - 2 to 12% urea, with injection of air, in a second phase, in carrying out a procedure for disrupting the yeast cells, and, finally, in a third phase, a procedure for stabilising and inactivating the yeasts.

Description

La présente invention concerne une méthode de fabrication de levures destinées plus particulièrement à être ingérées par des animaux. La méthode suivant l'invention consiste en une transfbrm ation du métabolisme des levures des souches:
- Saccharomyces Cerevisiae,
- Saccharomyces Carlsbergensis,
- Zygosaccharomyces Torulaspidacae, considérées individuellement ou en mélanges, avec multiplication cellulaire.The present invention relates to a method of manufacturing yeasts intended more particularly to be ingested by animals. The method according to the invention consists in a transfbrm ation of the yeast metabolism of the strains:
- Saccharomyces Cerevisiae,
- Saccharomyces Carlsbergensis,
- Zygosaccharomyces Torulaspidacae, considered individually or in mixtures, with cell multiplication.

La fabrication des levures est connue depuis longtemps et on pourra, à ce sujet, se reporter à l'ouvrage "Levure et Paniication", par Fould-Springer, édité chez "Nathan-Communications", en 1988. En fait, les techniques de culture des microorganismes, tels que les levures, évoluent constamment comme le montre le grand nombre de brevets d'invention relevant de la sous-classe C12N-001/ de la CBI. The manufacture of yeasts has been known for a long time and one can, on this subject, refer to the work "Yeast and Paniication", by Fould-Springer, published by "Nathan-Communications", in 1988. In fact, the techniques of culture of microorganisms, such as yeasts, are constantly evolving as shown by the large number of invention patents falling under subclass C12N-001 / of the IWC.

Un objet de l'invention consiste à prévoir une méthode de fabrication qui, à partir d'un milieu de culture, permet d'obt nir un taux plus élevé d' acides aminés et principalement de protéines. An object of the invention is to provide a manufacturing method which, from a culture medium, makes it possible to obtain a higher level of amino acids and mainly of proteins.

Suivant une caractéristique de l'invention, la méthode consiste, dans une première phase, à réaliser une fermentation lente par procédé physico-chimique à basse température de 18 à 380 C, d'une durée comprise entre 1 et 72 heures, sous agitation programmée, d'un mélange de composition suivante:: - 30 à 75 % Levures humides ou levures sèches ou leva
re de bière ou sous-produite de iermenta-
tion de bière ou sous-produits de fabrica
tison des levures à cellules vivantes, - 10 à 30 % Mélasse de canne à sucre ou de betterave
sous fbrme de sirop ou de poudre, - 0,025 à 1 % Acide pantothénique, - 0,025 à 1 % Amide nicotinique, - 0,050 à 1 % Vitamine BI, - 0,050 à 1 % Vitamine C, - 0,050 à 2 % dl-Méthionine, - 0,050 à 2 % Choline chlorure, - 0,050 à 2 % Lysine chlorhydrate, - o,ioo à 2 % soute - 0,100 à 2 % Hypophosphite de magnésium, - o,loo à 2 % Chlorure de potassium, - o,100 à 2 % Chlorure de sodium, - 0,500 à 5 % Sorbitol, - 2 à 12 % Urée, avec injection d'air en quantité déterminée en fbnction de la température et de la rapidité de fermentation, du volume du fermentateur et de la qualité de la levure utilisée.According to a characteristic of the invention, the method consists, in a first phase, of carrying out a slow fermentation by physico-chemical process at low temperature of 18 to 380 C, of a duration between 1 and 72 hours, with programmed stirring , of a mixture of the following composition: - 30 to 75% Wet yeast or dry yeast or yeast
re beer or byproduct of iermenta-
tion of beer or fabrica by-products
live yeast brand, - 10 to 30% Sugar cane or beet molasses
in syrup or powder form, - 0.025 to 1% Pantothenic acid, - 0.025 to 1% Nicotinic amide, - 0.050 to 1% Vitamin BI, - 0.050 to 1% Vitamin C, - 0.050 to 2% dl-Methionine, - 0.050 to 2% Choline chloride, - 0.050 to 2% Lysine hydrochloride, - o, ioo at 2% bunker - 0.100 to 2% Magnesium hypophosphite, - o, loo to 2% Potassium chloride, - o, 100 to 2% Sodium chloride, - 0.500 to 5% Sorbitol, - 2 to 12% Urea, with injection of air in a quantity determined according to the temperature and the speed of fermentation, the volume of the fermenter and the quality of the yeast used .

Après cette première phase, le mélange total ainsi obtenu subit un second traitement physicochimique par chauffage à 720
C pendant 20 minutes minimum avec un apport de 2,6 à 10 % de chlorure de sodium pour éclater la paroi de la cellule de levure.After this first phase, the total mixture thus obtained undergoes a second physicochemical treatment by heating to 720
C for at least 20 minutes with 2.6 to 10% sodium chloride to burst the wall of the yeast cell.

Ensuite, le produit est rendu inactivé par un apport de 2,6 à 10 % d'un complexe phosphorique tel que, par exemple, des sels de phosphore, de l' acide phosphorique, de 1' anhydride phosphorique, des polyphosphates. Then, the product is made inactivated by a supply of 2.6 to 10% of a phosphoric complex such as, for example, phosphorus salts, phosphoric acid, phosphoric anhydride, polyphosphates.

L'éclatement des parois des cellules de levures a pour effet de faciliter la digestibilité par les animaux. The bursting of the yeast cell walls has the effect of facilitating digestibility by animals.

Enfin, le produit inactivé peut être conditionné en l'état sous forme semi-liquide en suspension, ou transformé en poudre par un moyen de séchage en utilisant, par exemple, un appareil du type séchoir à bllles ou à turbine ou à buse ou sur cylindre. Finally, the inactivated product can be packaged in the state in semi-liquid form in suspension, or transformed into powder by a drying means using, for example, an apparatus of the blister or turbine or nozzle dryer type or on cylinder.

Le produit terminé soit sous la forme semi-liquide en suspension ou en poudre doit titrer moins de 10 000 cellules reviviSables par gramme. The finished product either in semi-liquid suspension or powder form must titrate less than 10,000 revivisable cells per gram.

Dans un exemple de mise en oeuvre de la méthode de l'invention, qui a conduit à un produit fini satisfaisant, en partant de levures de bière et de panifjcation, on a pris: 267 kg de levure de bière à 20 % de m atières sèches, 360 kg de levure de panification à 30 % de matières sèches, 110 Kg de mélasse sous forme de sirop, 260 g d' acide pantothénique, 260 g d'amide nicotinique, 1500 g de vitamine B1, 2500 g de vitamine
C, 500 g de dl-méthionine, 1050 g de choline chlorure, 500. g de lysine chlorhydrate, 2000 g d'hypophosphite de magnésium, 500 g de chlorure de potassium, 6500 g de chlorure de sodium, 30 Kg de sorbitol, 218 kg d'urée à 46 X, ce qui conduit à 1000 kg de produits mélangés. On a ensuite ajouté 26 kg de chlorure de sodium et 50 kg d'acide phosphorique à 75 % afin d'inactiver le produit obtenu, comme mentionné plus haut.In an exemplary implementation of the method of the invention, which led to a satisfactory finished product, starting from brewer's yeasts and breadmaking, we took: 267 kg of brewer's yeast at 20% of materials dry, 360 kg of baking yeast with 30% dry matter, 110 kg of molasses in the form of syrup, 260 g of pantothenic acid, 260 g of nicotinic amide, 1500 g of vitamin B1, 2500 g of vitamin
C, 500 g of dl-methionine, 1050 g of choline chloride, 500. g of lysine hydrochloride, 2000 g of magnesium hypophosphite, 500 g of potassium chloride, 6500 g of sodium chloride, 30 Kg of sorbitol, 218 kg of urea at 46 X, which leads to 1000 kg of mixed products. 26 kg of sodium chloride and 50 kg of 75% phosphoric acid were then added in order to inactivate the product obtained, as mentioned above.

Le rendement de l'opération a été très bon puisque l'on obtient 825 kg de levures pour 1000 kg de produits de départ. The yield of the operation was very good since 825 kg of yeasts are obtained for 1000 kg of starting materials.

En pratique, selon les proportions des souches de levure utilisées, on peut attendre, toujours pour 1000 kg de produits, entre 700 et 900 kg de levures à l'arrivée. In practice, depending on the proportions of the yeast strains used, we can expect, always for 1000 kg of products, between 700 and 900 kg of yeast on arrival.

Claims (4)

REVENDICATIONS 1) Méthode de fabrication de levures destinées plus particulièrement à être ingérées par des animaux, caractérisée en ce qu'elle consiste, dans une première phase, à réaliser une fermentation lente par procédé physicochimique à basse température de 18 à 380 C, d'une durée comprise entre 1 et 72 heures, sous agitation programmée, d' un mélange de composition suivante: - 30 à 75 % Levures humides ou levures sèches ou levu 1) Method of manufacturing yeasts intended more particularly to be ingested by animals, characterized in that it consists, in a first phase, in carrying out a slow fermentation by physicochemical process at low temperature of 18 to 380 C, of a duration between 1 and 72 hours, with programmed stirring, of a mixture of the following composition: - 30 to 75% Wet yeast or dry yeast or yeast re de bière ou sous-produits de fermento  re beer or fermento by-products tion de bière ou sous-produits de fabrba-  tion of beer or fabrba- by-products tion des levures à cellules vivantes. tion of living cell yeasts. (sous forme de sirop ou de poudre). (in the form of syrup or powder). - 10 à 30 % Mélasse de canne à sucre ou de betterave- 10 to 30% Sugar cane or beet molasses - 0,025 à 1 % Acide pantothénique - 0,025 à 1 % Amide nicotinique - 0,050 à 1 % Vitamine B1 - 0,050 à 1 % Vitamine C - 0,050 à 2 % dl-Méthionine - 0,050 à 2 % Choline chlorure - 0,050 à 2 % Lysine chlorhydrate - 0,100 à 2 '6 soutire - o,100 à 2 % Hypophosphite de magnésium - 0,100 à 2 % Chlorure de potassium - 0,100 à 2 % Chlorure de sodium - 0,500 à 5 % Sorbitol - 2 à 12 % Urée avec injection d' air en quantité déterminée en fonction de la température, de la rapidité de fermentation, du volume du iermentateur et de la 'qualité de la levure utilisée, dans une seconde phase, à effectuer une opération d'éclatement des celle les de levure, et, enfin, dans une troisième phase, une opération de stabilisation et d'inactivation des levures.- 0.025 to 1% Pantothenic acid - 0.025 to 1% Nicotinic amide - 0.050 to 1% Vitamin B1 - 0.050 to 1% Vitamin C - 0.050 to 2% dl-Methionine - 0.050 to 2% Choline chloride - 0.050 to 2% Lysine hydrochloride - 0.100 to 2 '6 draw - o, 100 to 2% Magnesium hypophosphite - 0.100 to 2% Potassium chloride - 0.100 to 2% Sodium chloride - 0.500 to 5% Sorbitol - 2 to 12% Urea with air injection in a quantity determined as a function of the temperature, the speed of fermentation, the volume of the fermenter and the quality of the yeast used, in a second phase, to perform a bursting operation of that of the yeast, and, finally , in a third phase, a yeast stabilization and inactivation operation. 2) Méthode suivant la revendication 1, caractérisée à ce qu' elle s'applique aux trois souches de levures:  2) Method according to claim 1, characterized in that it applies to the three strains of yeast: - Saccharomyces Cerevisise,  - Saccharomyces Cerevisise, - Saccharomyces Carlsbergebsis, - Saccharomyces Carlsbergebsis, - Zygosaccharomyces Torulespidacae, considérées indivisuellement ou en mélange de deux d'entre elles ou des trois. - Zygosaccharomyces Torulespidacae, considered individually or as a mixture of two or all three. 3) Méthode suivant la revendication 1 ou 2, caractérisée en ce que l'opération d'éclatement des cellules est réalisée par chauffage à 720 C pendant 20 minutes au minimum avec apport de 2,6 à 10 % de chlorure de sodium. 3) Method according to claim 1 or 2, characterized in that the cell bursting operation is carried out by heating at 720 C for at least 20 minutes with the addition of 2.6 to 10% sodium chloride. 4) Méthode suivant l'une des revendications 1 à 3, caracte- risée en ce que l'opération de stabilisation et d'inactivation est réalisée par un apport de 2,6 à 10 % d'un complexe phosphorique.  4) Method according to one of claims 1 to 3, characterized in that the stabilization and inactivation operation is carried out by adding 2.6 to 10% of a phosphoric complex.
FR8905843A 1989-04-26 1989-04-26 METHOD OF MANUFACTURING YEAST FOR ANIMALS Expired - Lifetime FR2646435B1 (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE174864C (en) * 1905-04-22
CS120496A (en) * 1900-01-01
FR2117801A1 (en) * 1970-12-02 1972-07-28 Inst Mikrobiologii Carotenoid contg concentrates - microbiological prodn
EP0035062A1 (en) * 1980-02-27 1981-09-09 Rudolf Schanze Fermenting-liquid concentrate suited for humans and animals, and its use; process for the preparation of the concentrate
GB2107567A (en) * 1981-10-08 1983-05-05 Inst Ind Research & Standards The treatment of yeasts, single cell organisms, and casein by heating with sugar and other compounds
EP0188004A2 (en) * 1985-01-12 1986-07-23 Hoechst Aktiengesellschaft Refinement of raw proteines

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CS120496A (en) * 1900-01-01
DE174864C (en) * 1905-04-22
FR2117801A1 (en) * 1970-12-02 1972-07-28 Inst Mikrobiologii Carotenoid contg concentrates - microbiological prodn
EP0035062A1 (en) * 1980-02-27 1981-09-09 Rudolf Schanze Fermenting-liquid concentrate suited for humans and animals, and its use; process for the preparation of the concentrate
GB2107567A (en) * 1981-10-08 1983-05-05 Inst Ind Research & Standards The treatment of yeasts, single cell organisms, and casein by heating with sugar and other compounds
EP0188004A2 (en) * 1985-01-12 1986-07-23 Hoechst Aktiengesellschaft Refinement of raw proteines

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
CHEMICAL ABSTRACTS, vol. 68, nr 1, 1968, résumé nr 2135a, Columbus, Ohio, US; & CS-A-120 496 (J. KROC et al.) 15-11-1966 *

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