GB1383703A - Process for conversion of whey solids to an edible yeast cell mass - Google Patents
Process for conversion of whey solids to an edible yeast cell massInfo
- Publication number
- GB1383703A GB1383703A GB1153872A GB1153872A GB1383703A GB 1383703 A GB1383703 A GB 1383703A GB 1153872 A GB1153872 A GB 1153872A GB 1153872 A GB1153872 A GB 1153872A GB 1383703 A GB1383703 A GB 1383703A
- Authority
- GB
- United Kingdom
- Prior art keywords
- yeast
- lactose
- lactic acid
- stage
- whey
- 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
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
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Polymers & Plastics (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
1383703 Conversion of whey solids to edible yeast KANSAS STATE UNIVERSITY RESEARCH FOUNDATION 13 March 1972 [18 March 1971] 11538/72 Heading C6F A fermentation medium containing undenatured whey protein, whey lactose, and added minerals and nutrients, and having a solids content of at least 16 wt per cent (at least 1À5% protein and 10% lactose), is sterilized without denaturing the protein and inoculated with a starter culture including a plurality of different bacterial species selected from the genera Lactobacillus, Streptococcus, and Leuconostoc and being capable of converting lactose to lactic acid, and also with a yeast culture including a plurality of species selected from the genera Candida, Saccharomyces, and Torulopsis and capable of utilizing lactic acid; then aerated fermentation is carried out in two stages (a) initially at pH > 4À9 when bacteria and yeast multiply until the pH drops below 4À9 due to lactic acid formation at which point bacterial growth ceases, and (b) growth of yeast alone until the medium is composed essentially of yeast cells. Preferably stage (a) terminates in 5-8 hrs. At completion of stage (b) the total cell mass preferably contains less than 1% bacterial cells. The stage (a) aeration may be achieved by passing intimately dispersed air at 85-135 ml/min/litre of medium/% of lactose initially. Sterilization may be achieved with H202, any excess being decomposed.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US12630871A | 1971-03-19 | 1971-03-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1383703A true GB1383703A (en) | 1974-02-12 |
Family
ID=22424111
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1153872A Expired GB1383703A (en) | 1971-03-19 | 1972-03-13 | Process for conversion of whey solids to an edible yeast cell mass |
Country Status (3)
| Country | Link |
|---|---|
| CA (1) | CA990571A (en) |
| GB (1) | GB1383703A (en) |
| NL (1) | NL7203066A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2197524B1 (en) * | 1972-09-06 | 1977-09-16 | Mueller Hans | |
| JPS62151155A (en) * | 1985-09-17 | 1987-07-06 | Ajinomoto Co Inc | Production of seasoning using cheese whey as raw material |
| US20100136203A1 (en) * | 2007-04-26 | 2010-06-03 | Meijidairies Corporation | Fermented whey prepration and method for producing the same |
-
1972
- 1972-03-06 CA CA136,322A patent/CA990571A/en not_active Expired
- 1972-03-08 NL NL7203066A patent/NL7203066A/xx unknown
- 1972-03-13 GB GB1153872A patent/GB1383703A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| NL7203066A (en) | 1972-09-21 |
| CA990571A (en) | 1976-06-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PS | Patent sealed | ||
| PCNP | Patent ceased through non-payment of renewal fee |