METHOD OF LIQUID YEAST PREPARATION Russian patent published in 2008 - IPC C12N1/18 

FIELD: food processing.

SUBSTANCE: method includes preparation of brew from flour and water, its saccharification, fermentation by thermophile lactic acid bacteria, addition of mineral salts K₂HPO₄ and (NH₄) ₂SO₄ and yeast breeding on the basis of the ready nutrient medium with selections of liquid yeast and submission of a nutrient medium every 3-4 hours during the whole shift. The ratio of the fermented brew,_{K2HPO4 and (NH4) 2SO4 makes relatively (1 : 0.008 : 0.01) according to weight. Before technological break some nutrient medium on the basis of saccharised brew with admixture of propionic-acid leaven (PAL) and mineral salts (NH4) 2SO4 andKH2PO4 is added to yeast. The ratio of saccharised brew, PAL,(NH4) 2SO4 KH2PO4 makes relatively (1:(0.03-0.04):(0.0002-0.0003):(0.0002-0.0003)) according to weight. The Nutrient medium is dosed out in yeast in the ratio ((3-9) : 1) according to mass.}

EFFECT: improvement of yeast elevating power; growth of fermentation activity and increase in amount of yeast cells.

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