Yeast, Physiology, Manufacture, and Uses

Frey, Charles N.; Kirby, George W.; Schultz, Alfred S.

doi:10.1021/ie50320a002

Cited by 6 publications

(2 citation statements)

References 3 publications

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“…Yeast quality improved much when suitable fermentation processes were developed (Frey and others 1936). It was found that diluted molasses supplemented with nitrogen and other minor nutrients was the most appropriate growth medium for yeast.…”

Section: Introductionmentioning

confidence: 99%

In Search of Perfect Growth Media for Baker's Yeast Production: Mapping Patents

Gélinas¹

2011

Comp Rev Food Sci Food Safe

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Baker's yeast is a key ingredient for bread and, on the long term, changes in its manufacturing process had a major impact on the baking industry. As shown by a review of 236 patents filed between 1900 and 2009, the development of suitable growth media for baker's yeast was critical to improve its acceptability by the baking industry mainly through reduced cost and improved appearance (pale color). Based on the abandon of patenting activity on artisan yeast production in dough, acceptable commercial baker's yeast appeared on the North American market around 1920, but probably 5 to 15 y earlier in Europe partly because German inventors were the most active to develop growth media for baker's yeast. During the same period, grain-based media were replaced by diluted molasses that was cheaper. In the following 20 y, inventors put much energy on molasses clarification and miscellaneous sources of nitrogen to supplement it. Although molasses remains the basic raw material for baker's yeast manufacturing, alternatives are still sought for this application. In the early patent literature, cases were found where several inventors claimed intellectual property rights for the same invention described in patents filed in different countries and languages, which suggests that only thorough reading of patent specifications may distinguish inventorship from licenses and thus truly estimate patenting activity.

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Section: Introductionmentioning

confidence: 99%

In Search of Perfect Growth Media for Baker's Yeast Production: Mapping Patents

Gélinas¹

2011

Comp Rev Food Sci Food Safe

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“…In 1847, Adolf Ignaz Mautner, a Viennese brewer, proposed a more efficient way to grow, recover, and repeatedly wash floating yeast; nonaerated concentrated media (sugar concentration of 15 to 20° Balling) was used (Horsford 1875; Frey and others 1936). In the Vienna process (also called Continental process), corn and/or rye groats were saccharified with barley malt and acidified with lactic acid bacteria to retard the growth of obnoxious bacteria and to stimulate the growth of floating yeast cells (Hart 1914).…”

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confidence: 99%

Mapping Early Patents on Baker's Yeast Manufacture

Gélinas¹

2010

Comp Rev Food Sci Food Safe

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In the 19th century, bread had a pronounced acidic taste and a nonuniform appearance, as shown by a review of 178 early patents families on baker's yeast manufacture. This was largely due to the unpredictable nature of baker's yeast, which was generally grown under empiric conditions in nonsterile dough or liquid prepared with saccharified cereals. Inventors were mainly interested in techniques to increase yields of pressed yeast through media formulation, infection control, and automation of biomass separation and packaging. Still in its infancy, baker's yeast technology was slow to develop and apply new ideas due to lack of awareness on information published in patents and the scientific literature. This review also gives background information on early patents.

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Dried Yeast as Fodder for Livestock

Braude

1942

Journal of the Institute of Brewing

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Yeast, Physiology, Manufacture, and Uses

Cited by 6 publications

References 3 publications

In Search of Perfect Growth Media for Baker's Yeast Production: Mapping Patents

In Search of Perfect Growth Media for Baker's Yeast Production: Mapping Patents

Mapping Early Patents on Baker's Yeast Manufacture

Dried Yeast as Fodder for Livestock

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