YEAST ACTIVATION PROCESS

food industry. SUBSTANCE: preparation (0.1-0.5%) is added to wort together with pure culture of yeast Saccharomyces cerevisae. Preparation is obtained by plasmoptysis- mediated destruction of cellular walls and cytoplasmatic membranes followed by separation of resulting cellular juice from suspensio...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	GERNET M.V, IL'JASHENKO N.G, KHNYKIN A.M, SHABUROVA L.N, SADOVA A.I
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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