METHOD OF BAKER'S YEAST BREEDING Russian patent published in 2010 - IPC C12N1/16 C12N1/18 

FIELD: food industry.

SUBSTANCE: method of baker's yeast breeding provides for dilution of the molasses wort with water until the dry substances is 30%, disinfection of the obtained solution with sodium hypochlorite, addition of sulfuric acid until pH is 5.5. The nutritional medium is sterilised at heating to 100°C. A 7% aqueous solution of ammonia sulphate is prepared. Ammonium phosphate and potassium chloride are measured. A sterile aloe extract is added to sterile malt wort and the stock culture is sowed from the oblique agar. The yeast culture is moved to the fermenter at the same time automatically keeping a temperature of 31.9°C maximum, the medium pH is 4.7. The inoculating yeast are bred for 23 hours at the same time adding antiseptic nobak at a rate of 10 g during the first, seventh and fourteenth hour. For the first two hours the temperature is kept at 34°C. In order to stimulate growth, vitamins and microelements are added during the first, seventh and fourteenth hour. Then the commercial yeast is bred with added vitamins and microelements during the first and seventh hour. At the same time, antiseptic nobak is added at a rate of 10 g during the first and seventh hour. For the first two hours, the temperature is kept at 34°C. The yeast is separated and filtered in vacuum filters.

EFFECT: yeast with a high content of trehalose in the cells which increases the yeast stability to 200 hours and the yeast vigour is 30 minutes.