METHOD OF PREPARING PRESSED YEAST ENRICHED WITH beta-CAROTENE (PROVITAMIN A)

METHOD OF PREPARING PRESSED YEAST ENRICHED WITH beta-CAROTENE (PROVITAMIN A)

FIELD: industrial microbiology, yeast production. SUBSTANCE: method involves culturing baker's yeast in common with propionic acid bacteria followed by their separation from medium, washing out, pressing and packaging. At the stage of packaging the mixture consisting of beta-carotene oily solut...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: GRITSKEVICH V.B, POLANDOVA R.D, MARTIROSOVA L.A, BOGATYREVA T.G
Format: Patent
Sprache:eng ; rus
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:FIELD: industrial microbiology, yeast production. SUBSTANCE: method involves culturing baker's yeast in common with propionic acid bacteria followed by their separation from medium, washing out, pressing and packaging. At the stage of packaging the mixture consisting of beta-carotene oily solution, structural J-600, sorbic acid or selectine is added to the bunker of the packaging device. Emulsified mixture has 0.05% beta-carotene oily solution and sorbic acid taken at an equal parts (0.0005-0.0015). EFFECT: enhanced food value of yeast. 3 tbl, 1 ex