How to handle yeast

 

(57) Abstract:

The invention relates to the food industry and, in particular, to alcohol and brewing industries. The method is as follows. Treatment of a suspension of yeast is carried out by heating using infrared rays of a wavelength in the range of 0.8 - 2 μm for 20 to 180 C to achieve 45 - 55oC. the Method can improve the fermentation activity of the yeast 1.3 - 1.8 times, to reduce the duration of fermentation on average, 10 hours, to maintain a stable physiological activity of the yeast during their repeated use. table 2.

The invention relates to the food industry and, in particular, to alcohol and brewing industries.

A method of processing yeast, comprising heating a suspension of yeast within 60 - 90 minutes with a gradual increase in temperature up to 38 - 40o[L. Loginova, "Physiology experimentally obtained thermophilic yeast". M. : Izd-vo an SSSR, 1960].

The disadvantages of this method are the long duration of treatment, a slight increase fermentation activity and nonconservation stable physiological properties (future generations) when many of the persons handling yeast, comprising heating a suspension of yeast at a temperature of 37owithin 20 min [Moench, D., Kruger, D., Stahl U. Processing thermal shock of seed yeast is a way to accelerate the fermentation. J. Brauwelt. World of beer, N 4, 1996].

The disadvantages of this method are the long duration of treatment, a slight increase fermentation activity and nonconservation stable physiological properties under repeated use.

The objective of this invention is to improve the fermentation activity of the yeast and to maintain a stable physiological properties during repeated use.

This object is achieved in that in the processing method of yeast, comprising heating a suspension of yeast, the difference is that warming-up is performed with the use of infrared rays of a wavelength in the range of 0.8 - 2 μm for 20 to 180 C until a temperature of a suspension of yeast 45 - 55o.

Processed by the proposed method have high yeast fermentation activity to a higher value than when using the known method 1.3 - 1.8 times. When processing the proposed method, yeast retain their stable physiological properties with their multiple the additional material and energy costs, because used in the proposed method, the emitter has an output not exceeding 200 watts.

Derived from the use of the proposed method effect in contrast to the known related to the fact that infrared radiation causes an intensification of the fluctuations of certain groups of atoms and accelerates biochemical transformation into yeast cells due to the resonance effect of the absorbed energy on the relationship of atoms in molecules.

The method is as follows.

Spend processing suspension beer or alcohol yeast by heating using infrared rays of a wavelength in the range of 0.8 - 2 μm for 20 to 180 C to achieve 45 - 55o< / BR>
The method is illustrated by the following examples.

Example 1.

Treatment of a suspension of the yeast Saccharomyces carlsbergensis pc. SLV.is carried out by heating using infrared rays of a wavelength of 0.8 μm for 20 s to reach 45o.

The treated yeast fermentation activity was higher than the control 1.5 times, and in the next five generations in yeast remained stable physiological properties.

Data processing is presented in table 1.

P is receiving infrared rays of a wavelength of 2.0 μm for 180 s to achieve 55o.

I processed this way yeast fermentation activity has increased compared with the control 1.8 times, and the quality control used a variant of yeast, heated in a known manner. Over the next 6 generations have treated the proposed method, yeast remained stable physiological activity: fermentation activity is not deteriorated, the number of dead cells was within the normal range, in yeast remained high speed reproduction and the flocculation ability. The processing results are presented in table 2.

As a control option used treatment of yeast in a known manner.

The use of the proposed method can improve the fermentation activity of the yeast 1.3 - 1.8 times, to reduce the duration of fermentation on average 10 h (table. 2), to maintain a stable physiological activity of the yeast during their repeated use.

How to handle yeast, comprising heating a suspension of yeast, characterized in that the heating is performed with the use of infrared rays of a wavelength in the range of 0.8 - 2 μm for 20 to 180 C to achieve 45 - 55oC.

 

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FIELD: fodder industry.

SUBSTANCE: invention relates to a method for preparing protein-vitamin fodder that involves solid or liquid waste in production and processing the natural raw (grains, milling waste, post-alcoholic distillery grains, beer pellets, fruit pulps or whey). Enzyme lysates are prepared from solid waste and starch waste. Cobalt salt is added to liquid waste or enzyme lysates. Prepared nutrient medium is used in incubation of lactobacillus and propionibacillus microorganisms taken by the following pairs: Lactobacillus acidophilus 1660/02 with Propionibacterium freudenreichii subsp. shermanii 103/12; or Lactobacillus acidophilus 1660/02 with Propionibacterium acnes 1450/28; or Lactobacillus plantarum 578/25 with Propionibacterium freudenreichii subsp. shermanii 103/12; or Lactobacillus plantarum 578/25 with Propionibacterium acnes 1450/28. This method provides preparing fodder enriched with vitamins and proteins and containing live cells of lactobacillus and propionibacillus microorganisms. Method enriches animal intestine microflora after feeding the prepared fodder to animals. Fodder comprises protective substances (organic acids, enzyme systems) and can be stored as crude form for the prolonged time.

EFFECT: improved preparing method, valuable properties of fodder.

13 cl, 1 tbl, 12 ex

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