FI53135C

1460030 Yeast extracts ANHEUSERBUSCH INC 22 Nov 1973 [29 Nov 1972 (5) 9 April 1973] 54193/73 Heading A2B [Also in Divisions C3 and C6] Edible yeast cells are grown, harvested and ruptured, the ruptured cells being then held at pH 5.5-11.0 at #60‹C for 5-60 mins., then the cell wall insolubles (glyca...

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Hauptverfasser:	SUCHER ROBERT WILLIAM, SEELEY ROBERT DUDLEY, NEWELL JON ALBERT, ROBBINS ERNEST ALECK, SCHULDT JR ERICH HENRY, SIDOTI DANIEL ROBERT
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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