Beer yeast cell bodies containing high ribonucleic acid content and their production method

By using a medium containing an ingredient for activating brewer's yeast, a brewer's yeast cell body is immersed in the medium in the presence of an added inorganic salt; and the immersion is stirred at a predetermined temperature to concurrently carry out an aerobic activation treatment,...

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Bibliographische Detailangaben
Hauptverfasser:	KADO HISAO, YAMASHITA SHINJI, MASUDA TAIJU
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY 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 PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	By using a medium containing an ingredient for activating brewer's yeast, a brewer's yeast cell body is immersed in the medium in the presence of an added inorganic salt; and the immersion is stirred at a predetermined temperature to concurrently carry out an aerobic activation treatment, resulting in the formation of a brewer's yeast cell body containing a high ribonucleic acid content comprising 10% by weight or more of ribonucleic acid based on the weight of the cell body.