A Process of Manufacturing Dried Yeast

27,572. Ohlhaver, P. D. H. March 1, [Convention date]. Yeast.-In preparing dry yeast, the yeast is matured, before being dried, by mixing it with water and blowing air through the mixture. The maturing is complete when it is seen by microscopic examination that the vacuoles of the yeast cells have d...

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Bibliographische Detailangaben
1. Verfasser:	PETER DIEDRICH HINRICH OHLHAVER
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	27,572. Ohlhaver, P. D. H. March 1, [Convention date]. Yeast.-In preparing dry yeast, the yeast is matured, before being dried, by mixing it with water and blowing air through the mixture. The maturing is complete when it is seen by microscopic examination that the vacuoles of the yeast cells have disappeared. Sugar, starch. flour, malt, pulverized bread, &c. may be added before or after the aeration, and the yeast dried together with the added substances.