Baker's yeast with improved leavening power in acid dough

Details Baker's yeast with improved leavening power in acid dough Baker's yeast with improved leavening power in acid dough

1979-03-07

1982-03-09

Naff, David M.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Adaptation or attenuation of cells

426 60, 426 62, 435256, C12N 136, C12N 118

Patent

active

043189911

ABSTRACT:
A process for the production of baker's yeast with improved activity or leavening power under acid leavening conditions is carried out by cultivating fresh yeast conventionally to the last propagation stage, propagating the fresh yeast in the last propagation stage in the presence of from 0.1 gm to 10 gm per liter of culture broth containing a source of carbon and nitrogen, of an aliphatic carboxylic acid having from 2 to 4 carbon atoms, and recovering baker's yeast with improved activity or leavening power.

REFERENCES:
patent: 1464710 (1923-08-01), Hixson
patent: 1727847 (1929-09-01), White
patent: 1974937 (1934-09-01), White
patent: 3617306 (1971-11-01), Pomper et al.
patent: 3681199 (1972-08-01), Rokitansky
patent: 3922350 (1975-11-01), Dockendorf et al.
patent: 3993783 (1976-11-01), Langejan et al.

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