GB191127711A - Improvements in the Manufacture of Yeast. - Google Patents

Improvements in the Manufacture of Yeast.

Info

Publication number
GB191127711A
GB191127711A GB191127711DA GB191127711A GB 191127711 A GB191127711 A GB 191127711A GB 191127711D A GB191127711D A GB 191127711DA GB 191127711 A GB191127711 A GB 191127711A
Authority
GB
United Kingdom
Prior art keywords
yeast
malt
mixture
food
ground
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
Inventor
Charles Henry Field
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Application granted granted Critical
Publication of GB191127711A publication Critical patent/GB191127711A/en
Expired legal-status Critical Current

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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

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  • 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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

27,711. Field, C. H. Dec. 9. Yeast. - In preparing dry yeast, pressed yeast or distiller's yeast is mixed with water containing yeast food, such as ground malt, malt culms, flour, syrup, peptonized yeast-food, &c. The mixture is allowed to stand 12 to 80 hours, for obtaining a limited fermentation. Air may be passed through the mixture. The bulk of the liquid is separated. A small quantity of peptonized yeast food, glucose, starchy material, &c. may be added. The creamy yeast mixture is mixed with a hygroscopic or absorbent substance, such as gypsum, starch or material containing starch, bran, pollen, ground husks of malt, cereals or roots, malt culms, desiccated roots such as turnips, woody fibre or ground or powdered wood. The mass is dried in a gas current.
GB191127711D 1911-12-09 1911-12-09 Improvements in the Manufacture of Yeast. Expired GB191127711A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB191127711T 1911-12-09

Publications (1)

Publication Number Publication Date
GB191127711A true GB191127711A (en) 1912-12-09

Family

ID=32640109

Family Applications (1)

Application Number Title Priority Date Filing Date
GB191127711D Expired GB191127711A (en) 1911-12-09 1911-12-09 Improvements in the Manufacture of Yeast.

Country Status (1)

Country Link
GB (1) GB191127711A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0006671A2 (en) * 1978-07-03 1980-01-09 Firma Dr.Ing. Hans Müller Process for the conservation of living microorganisms
FR2439232A1 (en) * 1978-10-19 1980-05-16 Tech Realisa Indles Cales Et Dried yeast mfr. - by fixing on finely dispersed inert particles and adding zeolite granules for final drying
FR2526039A1 (en) * 1982-04-30 1983-11-04 Mca Methode Champenois Automat Additive for champagne prodn. - includes yeasts, sugar, sedimentation agent etc. dosed into each bottle prior to 2nd fermentation stage

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0006671A2 (en) * 1978-07-03 1980-01-09 Firma Dr.Ing. Hans Müller Process for the conservation of living microorganisms
EP0006671A3 (en) * 1978-07-03 1980-02-06 Hans Dr. Ing. Muller Process for the conservation of living microorganisms
FR2439232A1 (en) * 1978-10-19 1980-05-16 Tech Realisa Indles Cales Et Dried yeast mfr. - by fixing on finely dispersed inert particles and adding zeolite granules for final drying
FR2526039A1 (en) * 1982-04-30 1983-11-04 Mca Methode Champenois Automat Additive for champagne prodn. - includes yeasts, sugar, sedimentation agent etc. dosed into each bottle prior to 2nd fermentation stage

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