METHOD FOR PREPARING DRY ACTIVE YEAST FOR FOOD INDUSTRY Russian patent published in 2003 - IPC

FIELD: food industry, microbiology. SUBSTANCE: invention relates to method for preparing active dry yeast and method for production of active dry yeast used in alcoholic, brewery and wine-making industry and also for bread baking and preparing kvass and cider. Method involves preparing pure culture of yeast and it following culturing by air-influent method with enhanced aeration and feeding carbohydrate-containing medium - waste of starch-molasses production as starch hydrolyzed with enzymes with addition of trace and macroelements and vitamins. Culturing yeast is carried out for three stages: keeping yeast is carried out up to content of budding cells 4%, not above; the biomass is dried and autoregulatory factor, for example, tyrosol is added to medium at keeping stage in the amount 0.0005- -0.025% by dried mass. Before drying separation and/or washing out yeast biomass with water can be carried out. Molasses or malt wort can be used as carbon source additionally. Using autoregulatory factor is connected with it ability to transfer yeast cells to anabiotic state that enhances resistance of yeast to drying. Biomass drying is carried out in modified spray drier RS-10 with closed contour of heat carrier moving and its preliminary drying. Constructive specificity of used drier allows carrying out the drying process in sparing regime, and drying time as compared with usual spray drier doesn't change - 5-30 s and temperature of heat carrier doesn't exceed 70 C. Method provides high yield of yeast biomass with high resistance of yeast cells to drying and prolonged storage of viable cells. Regimen of drying in modified spray drier RS-10 provides preparing high content of reactivating yeast cells - up to 95-98%. EFFECT: improved preparing method, enhanced yield of cells. 5 cl, 8 ex