JPH0542257B

JPH0542257B

Troublesome foaming in the fermentation of yeast is suppressed by the addition of polyglycol ethers which are derived from saturated and monounsaturated C16-C18 fatty alcohols and which contain on an average of from 1 to 4 ethylene and/or propylene glycol ether groups. Preferred defoamers contain ol...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: ADORUFU ASUBEKU, YOAHIMU SHINTORAA, KAARU SHUMIITO
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PERFORMING OPERATIONS
PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SEPARATION
SPIRITS
TRANSPORTING
VINEGAR
WINE
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Beschreibung
Zusammenfassung:Troublesome foaming in the fermentation of yeast is suppressed by the addition of polyglycol ethers which are derived from saturated and monounsaturated C16-C18 fatty alcohols and which contain on an average of from 1 to 4 ethylene and/or propylene glycol ether groups. Preferred defoamers contain oleyl and cetyl alcohol residues in a ratio of from 3:1 to 1:1, and on average 2 ethylene glycol ether groups. The defoamers do not inhibit yeast growth or lead to premature softening and liquefaction of the compressed yeast.