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DE666321C - Method for obtaining yeast while stirring the fermenting liquid - Google Patents

Method for obtaining yeast while stirring the fermenting liquid

Info

Publication number
DE666321C
DE666321C DEN40125D DEN0040125D DE666321C DE 666321 C DE666321 C DE 666321C DE N40125 D DEN40125 D DE N40125D DE N0040125 D DEN0040125 D DE N0040125D DE 666321 C DE666321 C DE 666321C
Authority
DE
Germany
Prior art keywords
stirring
fermenting liquid
obtaining yeast
fermenting
liquid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
DEN40125D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NORDDEUTSCHE HEFEINDUSTRIE AKT
Original Assignee
NORDDEUTSCHE HEFEINDUSTRIE AKT
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by NORDDEUTSCHE HEFEINDUSTRIE AKT filed Critical NORDDEUTSCHE HEFEINDUSTRIE AKT
Priority to DEN40125D priority Critical patent/DE666321C/en
Application granted granted Critical
Publication of DE666321C publication Critical patent/DE666321C/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Biomedical Technology (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Description

Verfahren zum Gewinnen von Hefe unter Umrühren der gärenden Flüssigkeit Durch das Patent 621 566 ist ein Verfahren geschützt, bei dem Hefe unter Umrühren der gärenden Flüssigkeit in Gegenwart des beim Gären gebildeten Alkohols und der entstehenden Kohlensäure erzeugt wird.Process for obtaining yeast by stirring the fermenting liquid A process is protected by patent 621 566 in which yeast is stirred with stirring the fermenting liquid in the presence of the alcohol formed during fermentation and the resulting carbonic acid is generated.

Es wurde gefunden, daß der bei der Durchführung dieses Verfahrens je nach den gewünschten Ausbeuten erforderliche Kraftaufwand sich wesentlich verringern läßt. Nach dem Hauptpatent besteht die eine Ausführungsform darin, daß die gärende Würze im unteren Teil des Bottichs abgepumpt und in annähernd der gleichen Höhe in den Gärbottich wieder zurückgepumpt wird. Der hierbei erforderliche Kraftaufwand läßt sich noch ganz wesentlich verringern, indem man vor oder hinter der Pumpe ein Gasgemisch einführt. Hierdurch wird die Flüssigkeit in eine Emulsion verwandelt, deren Fortbewegung infolge ihres geringeren spezifischen Gewichtes viel weniger Kraft benötigt. Als Gasgemisch wird das über der Gärflüssigkeit befindliche Gemisch von Kohlensäure, Alkohol und Luft verwendet. Die emulgierte Gärflüssigkeit kann durch ein Rohr oder an sich bekannte Rohrsysteme in der Gärflüssigkeit verteilt werden.It has been found that when performing this procedure depending on the desired yields, the effort required is significantly reduced leaves. According to the main patent, one embodiment is that the fermenting The wort is pumped out in the lower part of the vat and at approximately the same height is pumped back into the fermentation tub. The effort required here can be reduced quite significantly by adding one in front of or behind the pump Introduces gas mixture. This turns the liquid into an emulsion, their locomotion is much less due to their lower specific weight Strength needed. The mixture above the fermentation liquid is used as the gas mixture used by carbonic acid, alcohol and air. The emulsified fermentation liquid can distributed through a pipe or pipe systems known per se in the fermentation liquid will.

Es ist zwar bekannt, die gärende Würze aus dem Bottich abzuziehen und sie wieder durch das Belüftungssystem zurückzudrücken. Dieses Verfahren arbeitet aber unwirtschaftlich und .schaltet das bis zur Zeit bestehende Belüftungssystem nicht .ab. Es handelt sich bei diesem bekannten Verfahren also um ein ,ausgesprochenes Lüftungs- und nicht um ein Bewegungsverfahren und auch nicht um .eine Vereinigung beider Verfahren.It is known to withdraw the fermenting wort from the vat and push them back through the ventilation system. This procedure works but uneconomical and. switches the ventilation system that has existed up to now not .ab. This known method is therefore an explicit one Ventilation and not about a movement process and also not about .an association both procedures.

Claims (1)

PATENTANSPRUCH: Verfahren zum Gewinnen von Hefe unter Umrühren der gärenden Flüssigkeit nach Patent 621 566, dadurch gekennzeichnet, daß der strömenden Würze das über der gärenden Flüssigkeit befindliche Gasgemisch vor oder hinter der Umlaufpumpe zugeführt wird.PATENT CLAIM: Process for obtaining yeast while stirring the fermenting liquid according to patent 621 566, characterized in that the flowing Season the gas mixture above the fermenting liquid before or after the Circulation pump is supplied.
DEN40125D 1936-12-05 1936-12-05 Method for obtaining yeast while stirring the fermenting liquid Expired DE666321C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEN40125D DE666321C (en) 1936-12-05 1936-12-05 Method for obtaining yeast while stirring the fermenting liquid

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEN40125D DE666321C (en) 1936-12-05 1936-12-05 Method for obtaining yeast while stirring the fermenting liquid

Publications (1)

Publication Number Publication Date
DE666321C true DE666321C (en) 1938-10-17

Family

ID=7348126

Family Applications (1)

Application Number Title Priority Date Filing Date
DEN40125D Expired DE666321C (en) 1936-12-05 1936-12-05 Method for obtaining yeast while stirring the fermenting liquid

Country Status (1)

Country Link
DE (1) DE666321C (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE738961C (en) * 1940-11-11 1943-09-06 Wilhelm Vogelbusch Method and device for the fine ventilation of fluids, in particular of gas fluids
DE968721C (en) * 1944-05-03 1958-03-27 Heinrich Scholler Dr Ing Process for the continuous production of microorganisms, in particular yeast and yeast-like fungi

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE738961C (en) * 1940-11-11 1943-09-06 Wilhelm Vogelbusch Method and device for the fine ventilation of fluids, in particular of gas fluids
DE968721C (en) * 1944-05-03 1958-03-27 Heinrich Scholler Dr Ing Process for the continuous production of microorganisms, in particular yeast and yeast-like fungi

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