Process for the manufacture of baker's yeast
阅读：162发布：2022-04-16
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1. A PROCESS FOR THE PRODUCTION OF BAKER''S YEAST IN A MULTIPLE STAGE PROCESS INCLUDING PRODUCTION OF SEED YEAST AND COMMERCIAL YEAST ON A YEAST NUTRIENT MEDIUM UNDER AERATION IN ORDER TO OBTAIN A HIGH YIELD, COMPRISING PRODUCING SEEDING YEAST WITHOUT PRODUCTION OF ALCOHOL AT A PH IN A RANGE FROM 2.5 TO 4.0 IN ORDER TO PRODUCE A FORCED SEED YEAST, REMOVING SAID SEED YEAST FROM THE LIQUOR, THEN PRODUCING COMMERCIAL YEAST BY SUBJECTING SAID YEAST TO HINDERING FERMENTATION IN ORDER TO CAUSE A HIGHER MULTIPLICATION OF SAID YEAST BY ADDING DURING SAID FERMENTATION SMALL SLOWLY INCREASING QUANTITIES OF MOLASSES AS A YEAST NUTRIENT MEDIUM WITH VERY WEAK AERATION BEGINNING AT A TEMPERATURE OF 12* C. AND GRADUALLY INCREASING THE TEMPERATURE UP TO 21* C., AND THEREAFTER ACCELERATING THE FERMENTATION ON THE YEAST NUTRIENT MEDIUM BY ADDING LARGE QUANTITIES OF MOLASSES, NITROGEN AND PHOSPHATE AND WITH STRONG AERATION IN ORDER TO OBTAIN A HIGH YIELD OF YEAST.
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