SU86336A1 - Semicontinuous Yeast Preparation Method - Google Patents
Semicontinuous Yeast Preparation MethodInfo
- Publication number
- SU86336A1 SU86336A1 SU407491A SU407491A SU86336A1 SU 86336 A1 SU86336 A1 SU 86336A1 SU 407491 A SU407491 A SU 407491A SU 407491 A SU407491 A SU 407491A SU 86336 A1 SU86336 A1 SU 86336A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- yeast
- semicontinuous
- wort
- yeast preparation
- preparation
- Prior art date
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Description
В спиртовом производстве процесс брожепп.ч осуществл етс дрожжами. Размножение дрожжей ироизводитс периодически, при этом производительность дрожжевого отделени Я15л етс ограниченной . Максимальное количество дрожжей, виосиглых в бродильиы; чан. составл ет всего 4-5%.In alcohol production, the fermentation process is carried out by yeast. Yeast multiplication is carried out periodically, and the yeast production capacity is 15% limited. The maximum amount of yeast that violsiglyh in Brodilia; vat is only 4-5%.
В цел х Звеличеии производптельностп дрожжевого отделени , описываемый полунепрерывный еиособ п)г;гото15лени дрожжей позвол ет производить процесс размиожеии дрожжей пепрерыв1;о при низкой 3,и-9,57о коицеитрапии crnipia, отъс:,1 части готовь:. .чрожже; в бродильные чаиы производить иериодичссь; из дро 1; к;:;:ок, заполн их свежим суслОдМ.In order to increase the yield of the yeast compartment described by the semi-continuous method p) r; preparing the yeast allows the process to proceed between the yeast and the break 1; yeast; in fermentation teas to produce iodiodiches; from draw 1; k;:;: ok, fill them with fresh wort.
Сущность снособа заключаетс н следующем.The essence of the snoze is as follows.
Приготовление чистой культуры дрож/1-;е;1 непрерывно в двух дрожжаиках. Когда дрожжевое сусло начальной кснпеитрации 14-15° в них сбродит до 3,8-4,2, из каждой дрож чгпк; отб11|1ают готовые дрожжи в бродильрп ю чаиы (иримсрио, / дрожжа1п и). Вместо этого в каждую дрожжанку количество свежего сусла из стерил1 зато|)а. После з:ч)го с: вновь отбродить до указанного выше преде.кк к у,иге:, готовые дрожжи на нроизводство и т. д.The preparation of a pure yeast / 1-; e; 1 culture is continuous in two yeast. When the yeast wort of initial spraying 14-15 ° in them will ferment to 3.8-4.2, from each yeast cgpc; 11 | 1 ready yeast is collected in brodilrup tea (irimsrio, / yeast and). Instead, in each yeast the amount of fresh wort from steril1 then |) a. After h: h) s: re-ferment back to the above prekk.kk to y, yg :, ready yeast for production, etc.
Концентраци сусла в дрожжаиках после д( с-зе:;ато сусла должна быть в пределах 7,8-8,5.Concentration of the wort in yeast after d (s-ze:; the wort atom must be in the range of 7.8-8.5.
При данном снособе приготовлени лрожжеп 1л;-:спл аль:юе количество клеток достигаетс через каждые 5-6 .йг.With this method of preparation, the percolation of the liter; -: al al: the number of cells is reached every 5-6 g.
П р е д м е т изо б р е т е и : i REFERENCES ib of e and: i
Полунепрерывиый способ приготовлеин дрожжей с применением стерилизации охлаждени сусла, и засева чистоГ культуры дрожжей в сладкий затор, о т л и ч а ю HI ii il с тсл, что, с полые 1ацпональногсSemicontinuous method of preparing yeast using sterilizing cooling of the wort, and seeding pure yeast culture into a sweet mash, which is HI ii il with that which is hollow
jMb 86336jMb 86336
использовани энергии размножени дрожжей и ;объема дрожжанок, приготовление закваски производ т в двух дрожжанках, из которых поочередно отбирают третью часть ббъема брод щей закваски в произ . РОДСТВО.л пополн ют изъ тый .объем .свежим суслом из стерилизатора .utilization of the yeast propagation energy and the yeast volume, the preparation of the starter is made in two yeast plants, from which the third part of the fermenting starter starter is alternately taken into production. KINDLING replenishes the withdrawn volume with fresh wort from the sterilizer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU407491A SU86336A1 (en) | 1949-11-28 | 1949-11-28 | Semicontinuous Yeast Preparation Method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU407491A SU86336A1 (en) | 1949-11-28 | 1949-11-28 | Semicontinuous Yeast Preparation Method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU86336A1 true SU86336A1 (en) | 1949-11-30 |
Family
ID=48258351
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU407491A SU86336A1 (en) | 1949-11-28 | 1949-11-28 | Semicontinuous Yeast Preparation Method |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU86336A1 (en) |
-
1949
- 1949-11-28 SU SU407491A patent/SU86336A1/en active
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