METHOD FOR PRODUCTION OF YEAST CULTURE LYSATE Russian patent published in 2007 - IPC A23J1/18 C12N13/00 

FIELD: food processing industry, in particular winemaking industry, brewing industry, alcohol drink production, microbiology.

SUBSTANCE: claimed method includes yeast suspension treatment with acoustical field. Said treatment is carried out at yeast concentration of 5x10⁷ - 5x10⁹ cell/cm³ with acoustical field to produce cavitation effect with frequency of at least 10 kHz and oscillation intensity from 0.5 to 55.0 W/cm² for at most 20 min. Suspension temperature is maintained between freezing point or higher and 15°C or lower. Dry years preparations are preliminary activated before rehydration.

EFFECT: lysates of high biological value and good quality.

12 cl, 1 dwg, 17 ex