WO2023064625A1 - Yeast cream stabilization compositions and methods - Google Patents
Yeast cream stabilization compositions and methods Download PDFInfo
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- WO2023064625A1 WO2023064625A1 PCT/US2022/046867 US2022046867W WO2023064625A1 WO 2023064625 A1 WO2023064625 A1 WO 2023064625A1 US 2022046867 W US2022046867 W US 2022046867W WO 2023064625 A1 WO2023064625 A1 WO 2023064625A1
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- Prior art keywords
- yeast
- modified
- modified cream
- cream yeast
- cream
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 104
- 239000006071 cream Substances 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims abstract description 31
- 239000000203 mixture Substances 0.000 title claims description 6
- 230000006641 stabilisation Effects 0.000 title description 2
- 238000011105 stabilization Methods 0.000 title description 2
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 33
- 239000012138 yeast extract Substances 0.000 claims abstract description 33
- 230000002708 enhancing effect Effects 0.000 claims abstract description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 101
- 210000005253 yeast cell Anatomy 0.000 claims description 15
- 230000020477 pH reduction Effects 0.000 claims description 11
- 238000012360 testing method Methods 0.000 claims description 11
- 230000006907 apoptotic process Effects 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 235000013379 molasses Nutrition 0.000 claims description 9
- 230000001413 cellular effect Effects 0.000 claims description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 230000002906 microbiologic effect Effects 0.000 claims description 5
- 241000894007 species Species 0.000 claims description 4
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 3
- 241000335053 Beta vulgaris Species 0.000 claims description 3
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 235000014633 carbohydrates Nutrition 0.000 claims description 3
- 235000020374 simple syrup Nutrition 0.000 claims description 3
- 241000235646 Cyberlindnera jadinii Species 0.000 claims description 2
- 241000235070 Saccharomyces Species 0.000 claims description 2
- 241000006364 Torula Species 0.000 claims description 2
- 235000001014 amino acid Nutrition 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 2
- 239000011707 mineral Substances 0.000 claims description 2
- 235000010755 mineral Nutrition 0.000 claims description 2
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 2
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 239000000523 sample Substances 0.000 description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 239000007788 liquid Substances 0.000 description 3
- 230000002503 metabolic effect Effects 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000009969 flowable effect Effects 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 230000035899 viability Effects 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
-
- 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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
Definitions
- yeast In the baking, brewing, distilling and industrial ethanol industries, yeast is often stored and transported as cream (20% to 30% solids) and held near 4 C prior to use. Shelf life of cream yeast products is dictated by the loss in vitality which reduces its effectiveness in the process to which the yeast is added. When the yeast is manufactured the intent is to obtain the highest yield of yeast on the chosen substrate while producing yeast with the highest metabolic activity for the process purpose. In baking the target is the carbon dioxide produced during metabolism to give the best dough rise in the shortest period of time. In brewing, distilling, and industrial ethanol processes the aim it is to have rapid and thorough fermentation of carbohydrates to ethanol. These processes depend on the metabolic activity of the cream yeast being maintained during storage to avoid the need for additional yeast to be added to the process.
- Cream yeast is a live, active population which slowly metabolizes its stored resources to maintain viability, sometimes at the expense of vitality.
- Apoptosis is a phenomenon when members of the yeast population enter programmed death so that its cell contents can become available to the broader population in order that the community survives until conditions are more favorable for growth.
- the present disclosure provides a modified cream yeast.
- the modified cream yeast includes a plurality of active yeast cells, a yeast extract, and water.
- the yeast extract is present in the modified cream yeast in an amount sufficient to enhance storage stability of the plurality of active yeast cells within the modified cream yeast when compared with a comparison cream yeast that is otherwise identical to the modified cream yeast but lacking the yeast extract.
- the amount of the yeast extract is more than can be accounted for by apoptosis based on residual cellular material within the modified cream yeast.
- the present disclosure provides a method of enhancing cream yeast storage stability.
- the method includes adding a yeast extract to the cream yeast to provide a modified cream yeast.
- the cream yeast includes a plurality of active yeast cells. The adding thereby enhances storage stability of the plurality of active yeast cells within the modified cream yeast when compared with a comparison cream yeast that is otherwise identical to the modified cream yeast but lacking the yeast extract.
- Fig. 1 is a data plot, as described in Example 1.
- numeric ranges disclosed herein are inclusive of their endpoints.
- a numeric range of between 1 and 10 includes the values 1 and 10.
- the present disclosure expressly contemplates ranges including all combinations of the upper and lower bounds of those ranges.
- a numeric range of between 1 and 10 or between 2 and 9 is intended to include the numeric ranges of between 1 and 9 and between 2 and 10.
- the present disclosure provides a modified cream yeast.
- the modified cream yeast includes a plurality of active yeast cells, a yeast extract, and water.
- the water in the modified cream yeast generally include residual aqueous fermentation media, as yeast is often stored as a concentrate in its original spent medium.
- stating that the composition comprises was does not mean that pure water was added at any specific stage of development.
- the yeast extract is present in the modified cream yeast in an amount sufficient to enhance storage stability of the plurality of active yeast cells within the modified cream yeast when compared with a comparison cream yeast that is otherwise identical to the modified cream yeast but lacking the yeast extract.
- the amount of the yeast extract is more than can be accounted for by apoptosis based on residual cellular material within the modified cream yeast.
- the components of the yeast extract might naturally wind up in a cream yeast when a yeast cell undergoes apoptosis
- a skilled artisan will recognize that a certain amount of residual cellular material would be present if the components were the result of apoptosis.
- the components are present at higher levels than could be possible from apoptosis.
- the present disclosure provides a method of enhancing cream yeast storage stability.
- the method includes adding a yeast extract to the cream yeast comprising a plurality of active yeast cells to provide a modified cream yeast, thereby enhancing storage stability of the plurality of active yeast cells within the modified cream yeast when compared with a comparison cream yeast that is otherwise identical to the modified cream yeast but lacking the yeast extract.
- the modified cream yeast contains the yeast extract in an amount that is more than can be accounted for by apoptosis based on residual cellular material within the modified cream yeast.
- the method explicitly required adding yeast extract, the skilled artisan will recognize that there is no need to question whether the components of the yeast extract were the product of apoptosis, because the added yeast extract will be known.
- the modified cream yeast can have a solid content by weight of between 10% and 30%, including but not limited to, at least 10%, at least 12%, at least 14%, at least 15%, at least 17%, at least 19%, at least 20%, at most 30%, at most 29%, at most 27.5%, at most 26%, at most 25%, at most 23%, or at most 21%.
- solids content may impact the material properties of the modified cream yeast and that a certain level of solids content is necessary to maintain a flowable liquid.
- the yeast extract is present in the modified cream yeast in an amount of between 1 g/L and 150 g/L, including but not limited to, at least 1 g/L, at least 5 g/L, at least 10 g/L, at least 18 g/L, at least 25 g/L, at least 35 g/L, at least 40 g/L, at least 50 g/L, at least 75 g/L, at most 150 g/L, at most 125 g/L, at most 100 g/L, at most 95 g/L, at most 80 g/L, at most 75 g/L or at most 50 g/L.
- the amount of yeast extract may impact the material properties of the modified cream yeast and that a certain level of solids content is necessary to maintain solubility and a flowable liquid.
- the yeast can be any yeast held in a liquid or cream form, including bakers yeast, Saccharomyces cerevisiae. Saccharomyces paslorianus. a Bretannomyces species of yeast, Torula (i.e., Cyberlindnera jadinii . or the like.
- bakers yeast Saccharomyces cerevisiae. Saccharomyces paslorianus.
- a Bretannomyces species of yeast i.e., Cyberlindnera jadinii . or the like.
- Torula i.e., Cyberlindnera jadinii .
- the yeast extract can include the contents of a yeast cell, minus residual cellular material like cell walls and membranes.
- the yeast extract can include proteins, peptides, amino acids, carbohydrates, vitamins, and minerals, or a combination thereof.
- the enhance storage stability can be determined by using an acidification power test of yeast vitality, such as the one described below in Example 1.
- yeast vitality such as the one described below in Example 1.
- other testing methods may provide similar insight. For example, baking yeast is often tested for its rising power through a standard test using a ‘risograph’, which is device to follow gas release in dough proofing.
- oxygen uptake testing is practiced. Genetically modified strains of yeast would have their own testing focused on the yeast being able to demonstrate its imparted capability. A skilled artisan will recognize which test is appropriate for determining enhanced viability.
- the modified cream yeast can include a nutrition source, such as a molasses or a sugar syrup, such as a sugar syrup from natural sources (e.g., sugar cane) or starch hydrolysis (e.g., corn or potato starch).
- a nutrition source such as a molasses or a sugar syrup, such as a sugar syrup from natural sources (e.g., sugar cane) or starch hydrolysis (e.g., corn or potato starch).
- the molasses can be beet molasses, cane molasses, or a mixture thereof. Unfermentable sugars may also be present or added.
- the modified cream yeast can optionally include a physical stabilizer.
- the physical stabilizer can be xanthan gum or other complex polysaccharides. A skilled artisan will appreciate that other physical stabilizers can be suitable for use with the present disclosure.
- the modified cream yeast can optionally include a microbiological stabilizer.
- the microbiological stabilizer can be glycerol.
- a skilled artisan will appreciate that other microbiological stabilizers can be suitable for use with the present disclosure.
- Incoming cream yeast (Saccharomyces cerevisiae grown industrially and aerobically on 60% beet and 40% cane molasses for the baking process) was sampled on June 30, 2021, at the Juneau, WI, Sensient plant. A I L sample was returned to Hoffman Estates, IL, and split into two 500 mL portions. One portion had 5 g Amberex Gold 20 dissolved in 20 mL distilled was added (an addition of 10 g/L) while the other 500 mL sample had 20 mL of distilled water added. All samples were stored at 4 C.
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Abstract
A modified cream yeast and a method of enhancing cream yeast storage stability are disclosed. A yeast extract is added to a cream yeast to provide the modified cream yeast.
Description
YEAST CREAM STABILIZATION COMPOSITIONS AND METHODS
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is related to, claims priority to, and incorporates herein by reference for all purposes U.S. Provisional Patent Application No. 63/256,424, filed October 15, 2021.
BACKGROUND
[0002] In the baking, brewing, distilling and industrial ethanol industries, yeast is often stored and transported as cream (20% to 30% solids) and held near 4 C prior to use. Shelf life of cream yeast products is dictated by the loss in vitality which reduces its effectiveness in the process to which the yeast is added. When the yeast is manufactured the intent is to obtain the highest yield of yeast on the chosen substrate while producing yeast with the highest metabolic activity for the process purpose. In baking the target is the carbon dioxide produced during metabolism to give the best dough rise in the shortest period of time. In brewing, distilling, and industrial ethanol processes the aim it is to have rapid and thorough fermentation of carbohydrates to ethanol. These processes depend on the metabolic activity of the cream yeast being maintained during storage to avoid the need for additional yeast to be added to the process.
[0003] Cream yeast is a live, active population which slowly metabolizes its stored resources to maintain viability, sometimes at the expense of vitality. Apoptosis is a phenomenon when members of the yeast population enter programmed death so that its cell contents can become available to the broader population in order that the community survives until conditions are more favorable for growth.
[0004] A need exists for compositions and methods to enhance yeast stability in cream yeast.
BRIEF SUMMARY
[0005] In an aspect, the present disclosure provides a modified cream yeast. The modified cream yeast includes a plurality of active yeast cells, a yeast extract, and water. The yeast extract is present in the modified cream yeast in an amount sufficient to enhance storage stability of the
plurality of active yeast cells within the modified cream yeast when compared with a comparison cream yeast that is otherwise identical to the modified cream yeast but lacking the yeast extract. The amount of the yeast extract is more than can be accounted for by apoptosis based on residual cellular material within the modified cream yeast.
[0006] In another aspect, the present disclosure provides a method of enhancing cream yeast storage stability. The method includes adding a yeast extract to the cream yeast to provide a modified cream yeast. The cream yeast includes a plurality of active yeast cells. The adding thereby enhances storage stability of the plurality of active yeast cells within the modified cream yeast when compared with a comparison cream yeast that is otherwise identical to the modified cream yeast but lacking the yeast extract.
BRIEF DESCRIPTION OF THE DRAWINGS
[0007] Fig. 1 is a data plot, as described in Example 1.
DETAILED DESCRIPTION
[0008] Before the present invention is described in further detail, it is to be understood that the invention is not limited to the particular embodiments described. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to be limiting. The scope of the present invention will be limited only by the claims. As used herein, the singular forms "a", "an", and "the" include plural embodiments unless the context clearly dictates otherwise.
[0009] It should be apparent to those skilled in the art that many additional modifications beside those already described are possible without departing from the inventive concepts. In interpreting this disclosure, all terms should be interpreted in the broadest possible manner consistent with the context. Variations of the term "comprising", "including", or "having" should be interpreted as referring to elements, components, or steps in a non-exclusive manner, so the referenced elements, components, or steps may be combined with other elements, components, or steps that are not expressly referenced. Embodiments referenced as "comprising", "including", or "having" certain elements are also contemplated as "consisting essentially of' and "consisting of' those elements, unless the context clearly dictates otherwise. It should be appreciated that
aspects of the disclosure that are described with respect to a system are applicable to the methods, and vice versa, unless the context explicitly dictates otherwise.
[0010] Numeric ranges disclosed herein are inclusive of their endpoints. For example, a numeric range of between 1 and 10 includes the values 1 and 10. When a series of numeric ranges are disclosed for a given value, the present disclosure expressly contemplates ranges including all combinations of the upper and lower bounds of those ranges. For example, a numeric range of between 1 and 10 or between 2 and 9 is intended to include the numeric ranges of between 1 and 9 and between 2 and 10.
[0011] The present disclosure provides a modified cream yeast. The modified cream yeast includes a plurality of active yeast cells, a yeast extract, and water. A skilled artisan will recognize that the water in the modified cream yeast generally include residual aqueous fermentation media, as yeast is often stored as a concentrate in its original spent medium. In other words, stating that the composition comprises was does not mean that pure water was added at any specific stage of development. The yeast extract is present in the modified cream yeast in an amount sufficient to enhance storage stability of the plurality of active yeast cells within the modified cream yeast when compared with a comparison cream yeast that is otherwise identical to the modified cream yeast but lacking the yeast extract. The amount of the yeast extract is more than can be accounted for by apoptosis based on residual cellular material within the modified cream yeast. In other words, while some of the components of the yeast extract might naturally wind up in a cream yeast when a yeast cell undergoes apoptosis, a skilled artisan will recognize that a certain amount of residual cellular material would be present if the components were the result of apoptosis. In the present disclosure, the components are present at higher levels than could be possible from apoptosis.
[0012] The present disclosure provides a method of enhancing cream yeast storage stability. The method includes adding a yeast extract to the cream yeast comprising a plurality of active yeast cells to provide a modified cream yeast, thereby enhancing storage stability of the plurality of active yeast cells within the modified cream yeast when compared with a comparison cream yeast that is otherwise identical to the modified cream yeast but lacking the yeast extract. As with the modified cream yeast itself, in the method, the modified cream yeast contains the yeast extract in an amount that is more than can be accounted for by apoptosis based on residual
cellular material within the modified cream yeast. However, because the method explicitly required adding yeast extract, the skilled artisan will recognize that there is no need to question whether the components of the yeast extract were the product of apoptosis, because the added yeast extract will be known.
[0013] The modified cream yeast can have a solid content by weight of between 10% and 30%, including but not limited to, at least 10%, at least 12%, at least 14%, at least 15%, at least 17%, at least 19%, at least 20%, at most 30%, at most 29%, at most 27.5%, at most 26%, at most 25%, at most 23%, or at most 21%. A skilled artisan will appreciate that solids content may impact the material properties of the modified cream yeast and that a certain level of solids content is necessary to maintain a flowable liquid.
[0014] The yeast extract is present in the modified cream yeast in an amount of between 1 g/L and 150 g/L, including but not limited to, at least 1 g/L, at least 5 g/L, at least 10 g/L, at least 18 g/L, at least 25 g/L, at least 35 g/L, at least 40 g/L, at least 50 g/L, at least 75 g/L, at most 150 g/L, at most 125 g/L, at most 100 g/L, at most 95 g/L, at most 80 g/L, at most 75 g/L or at most 50 g/L. A skilled artisan will appreciate that the amount of yeast extract may impact the material properties of the modified cream yeast and that a certain level of solids content is necessary to maintain solubility and a flowable liquid.
[0015] The yeast can be any yeast held in a liquid or cream form, including bakers yeast, Saccharomyces cerevisiae. Saccharomyces paslorianus. a Bretannomyces species of yeast, Torula (i.e., Cyberlindnera jadinii . or the like. A skilled artisan will appreciate that the specific species may be different than those listed and will recognize when the properties of that different species are similar enough to those identified above to expect the present disclosure to be applicable.
[0016] The yeast extract can include the contents of a yeast cell, minus residual cellular material like cell walls and membranes. The yeast extract can include proteins, peptides, amino acids, carbohydrates, vitamins, and minerals, or a combination thereof.
[0017] The enhance storage stability can be determined by using an acidification power test of yeast vitality, such as the one described below in Example 1. A skilled artisan will appreciate that other testing methods may provide similar insight. For example, baking yeast is often tested for its rising power through a standard test using a ‘risograph’, which is device to follow gas
release in dough proofing. In brewing, in addition to acidification testing, oxygen uptake testing is practiced. Genetically modified strains of yeast would have their own testing focused on the yeast being able to demonstrate its imparted capability. A skilled artisan will recognize which test is appropriate for determining enhanced viability.
[0018] The modified cream yeast can include a nutrition source, such as a molasses or a sugar syrup, such as a sugar syrup from natural sources (e.g., sugar cane) or starch hydrolysis (e.g., corn or potato starch). The molasses can be beet molasses, cane molasses, or a mixture thereof. Unfermentable sugars may also be present or added.
[0019] The modified cream yeast can optionally include a physical stabilizer. The physical stabilizer can be xanthan gum or other complex polysaccharides. A skilled artisan will appreciate that other physical stabilizers can be suitable for use with the present disclosure.
[0020] The modified cream yeast can optionally include a microbiological stabilizer. The microbiological stabilizer can be glycerol. A skilled artisan will appreciate that other microbiological stabilizers can be suitable for use with the present disclosure.
Examples
[0021] Example 1.
[0022] Incoming cream yeast (Saccharomyces cerevisiae grown industrially and aerobically on 60% beet and 40% cane molasses for the baking process) was sampled on June 30, 2021, at the Juneau, WI, Sensient plant. A I L sample was returned to Hoffman Estates, IL, and split into two 500 mL portions. One portion had 5 g Amberex Gold 20 dissolved in 20 mL distilled was added (an addition of 10 g/L) while the other 500 mL sample had 20 mL of distilled water added. All samples were stored at 4 C.
[0023] At various times (0, 21 and 57 days) samples were withdrawn and an acidification test was conducted to determine relative metabolic activity. The acidification test is executed by adding a 2 mL bolus of 50% glucose to an attemperated 50 mL yeast sample and following pH with a standard laboratory pH probe. Yeast samples with a greater decrease in pH reflect a more vital yeast as acids are produced.
[0024] The data from acidification testing of samples after 0, 21 and 57 days (d) of storage are presented in Fig. 1. The ‘special’ sample, with the addition of 10 g/L yeast extract product (Amberex Gold 20), was compared to the control sample. As samples aged and acidification was slower, additional acidification time was required to register a significant enough pH change.
Ten minutes were required for the initial sample, twenty minutes for the 21 day sample and thirty minutes for the 57 day sample.
[0025] Compared to the initial zero day (Od) control, all samples (2 Id and 57d) had significantly lower acidification after 10 minutes. Samples with the addition of yeast extract showed improved acidification of the 21d and 57d samples compared to the untreated control after 20 and 30 minutes acidification time, respectively.
[0026] The particular aspects disclosed above are illustrative only, as the technology may be modified and practiced in different but equivalent manners apparent to those skilled in the art having the benefit of the teachings herein. Furthermore, no limitations are intended to the details of construction or design herein shown, other than as described in the claims below. It is therefore evident that the particular aspects disclosed above may be altered or modified and all such variations are considered within the scope and spirit of the technology. Accordingly, the protection sought herein is as set forth in the claims below.
Claims
1. A modified cream yeast comprising a plurality of active yeast cells, a yeast extract, and water, wherein the yeast extract is present in the modified cream yeast in an amount sufficient to enhance storage stability of the plurality of active yeast cells within the modified cream yeast when compared with a comparison cream yeast that is otherwise identical to the modified cream yeast but lacking the yeast extract, wherein the amount of the yeast extract is more than can be accounted for by apoptosis based on residual cellular material within the modified cream yeast.
2. A method of enhancing cream yeast storage stability, the method comprising adding a yeast extract to the cream yeast comprising a plurality of active yeast cells to provide a modified cream yeast, thereby enhancing storage stability of the plurality of active yeast cells within the modified cream yeast when compared with a comparison cream yeast that is otherwise identical to the modified cream yeast but lacking the yeast extract.
3. The method of the immediately preceding claim, wherein the modified cream yeast contains the yeast extract in an amount that is more than can be accounted for by apoptosis based on residual cellular material within the modified cream yeast.
4. The modified cream yeast or the method of any one of the preceding claims, wherein the modified cream yeast has a solids content by weight of between 10% and 30%.
5. The modified cream yeast or the method of any one of the preceding claims, wherein the yeast extract is present in the modified cream yeast in an amount of between 1 g/L and 150 g/L.
6. The modified cream yeast or the method of any one of the preceding claims, wherein the plurality of active yeast cells are bakers yeast, Saccharomyces cerevisiae. Saccharomyces paslorianus. a Bretannomyces species of yeast, or Torula (i.e., Cyberlindnera jadinii).
7. The modified cream yeast or the method of any one of the preceding claims, the yeast extract comprising: proteins, peptides, amino acids, carbohydrates, vitamins, minerals, or a combination thereof.
8. The modified cream yeast or the method of any one of the preceding claims, wherein the enhanced storage stability is measured by an acidification power test of yeast vitality.
9. The modified cream yeast or the method of any one of the preceding claims, the modified cream yeast including molasses or a sugar syrup.
7
10. The modified cream yeast or the method of any one of the preceding claims, wherein the molasses is beet molasses, cane molasses, or a mixture thereof.
11. The modified cream yeast or the method of any one of the preceding claims, the modified cream yeast further comprising a physical stabilizer.
12. The modified cream yeast or the method of the immediately preceding claim, wherein the physical stabilizer is xanthan gum.
13. The modified cream yeast or the method of any one of the preceding claims, the modified cream yeast further comprising a microbiological stabilizer.
14. The modified cream yeast or the method of the immediately preceding claim, wherein the microbiological stabilizer is glycerol.
8
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US202163256424P | 2021-10-15 | 2021-10-15 | |
| US63/256,424 | 2021-10-15 |
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| Publication Number | Publication Date |
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| WO2023064625A1 true WO2023064625A1 (en) | 2023-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/US2022/046867 WO2023064625A1 (en) | 2021-10-15 | 2022-10-17 | Yeast cream stabilization compositions and methods |
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| Country | Link |
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| WO (1) | WO2023064625A1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5916609A (en) * | 1996-07-26 | 1999-06-29 | Gist-Brocades, B.V. | Baker's yeast and a method producing it |
| US20070092602A1 (en) * | 2005-06-24 | 2007-04-26 | Lallemand Usa, Inc. | Novel stabilized liquid yeast preparation, a method for producing the same, and the use thereof |
| US20120009280A1 (en) * | 2009-03-20 | 2012-01-12 | Bio-Energy Ingredients Limited | Method of reducing the rate of degradation of a biological material |
| US20170233771A1 (en) * | 2014-08-11 | 2017-08-17 | Butamax Advanced Biofuels Llc | Yeast preparations and methods of making the same |
| CN105816414B (en) * | 2016-04-05 | 2018-07-31 | 广州市娇兰化妆品有限公司 | A kind of yeast water and preparation method thereof and the application in cosmetics |
-
2022
- 2022-10-17 WO PCT/US2022/046867 patent/WO2023064625A1/en unknown
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5916609A (en) * | 1996-07-26 | 1999-06-29 | Gist-Brocades, B.V. | Baker's yeast and a method producing it |
| US20070092602A1 (en) * | 2005-06-24 | 2007-04-26 | Lallemand Usa, Inc. | Novel stabilized liquid yeast preparation, a method for producing the same, and the use thereof |
| US20120009280A1 (en) * | 2009-03-20 | 2012-01-12 | Bio-Energy Ingredients Limited | Method of reducing the rate of degradation of a biological material |
| US20170233771A1 (en) * | 2014-08-11 | 2017-08-17 | Butamax Advanced Biofuels Llc | Yeast preparations and methods of making the same |
| CN105816414B (en) * | 2016-04-05 | 2018-07-31 | 广州市娇兰化妆品有限公司 | A kind of yeast water and preparation method thereof and the application in cosmetics |
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