Baker's yeast and a method producing it

Details Baker's yeast and a method producing it Baker's yeast and a method producing it

1997-07-28

1999-06-29

Sayala, Chhaya D.

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Yeast containing

426549, 426446, 426656, 4352552, A23L 128

Patent

active

059166096

ABSTRACT:
A process is disclosed for the production of baker's yeast which comprises the fermentation of a baker's yeast strain using a non-molasses carbon source until a fermentation broth having at least 10%, preferably at least 13%, more preferably at least 16% of dry solids content is formed, which can be used directly as a cream yeast without concentration.

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Baker's Yeast, Burrows, S. (1979) Economic Microbiology, vol. 4 (Rose, A.H. Ed) pp. 31-64; Academic Press, New York.
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Production of Baker's Yeast, Chen, S.L. and Chiger, M. (1985), Comprehensive Biotechnology, vol. 3 (Blanch, H.W., Drew, S. and Want, D.I.C. eds) pp. 429-461; Pergamon Press, Oxford; Trivedi, N.B.
Baker's Yeast,, Jacobson, G.K. and Tesch, W. (1986), Crit. Rev. Biotechnol. 4,75-110.
Developments in Baker's Yeast Production, Beudeker, R.F., Van Dam, H.W., Vander Plaat, J.H. and Vellenga, K. (1990) Yeast, (verachtert, H. and De Mot, R. eds.) pp. 103-146; Marcel Deddker Inc., New York.
Zur Zuchtung Von Backhefe in Konzentrierter Melassewurze, Drew, B., Von Specht, H. and Herbst, A.M. (1962), Die Branntweinwirtschaft 102, 245-247.

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