METHOD OF PRODUCING MICROBIAL PREPARATION BASED ON SACCHAROMYCES CEREVISIAE BAKERY YEAST Russian patent published in 2024 - IPC C12N1/20 C12N9/00 C12N9/50 C12P21/00 

FIELD: biotechnology.

SUBSTANCE: invention relates to food biotechnology and represents a method for producing a microbial preparation based on bakery yeast Saccharomyces cerevisiae, which involves taking bakery yeast of the strain Saccharomyces cerevisiae, dissolving sodium chloride (NaCl) in 0.80–0.90 l of distilled water, stirring to a suspension state, leaving in thermostat for 40 minutes, centrifuging at 3,000 rpm for 5 minutes until separating the culture fluid, introducing the enzyme preparation "Protosubtilin", left in thermostat for 12 hours at temperature of 35 °C, dried in a drying cabinet at temperature of 60–65 °C for 10 hours, ground in an industrial-type mill to a powder state with dispersity of 0.8 mcm. In alternative versions, the preparation "Protosubtilin" is replaced by the preparation "Papain" or "Bromelain". Introduction of enzyme preparations promotes rapid splitting of yeast cell walls to obtain protein and maximum protein output for humans. Introduction of NaCl is capable of separating nucleic acids from the yeast suspension.

EFFECT: invention enables to obtain microbial protein in a high amount of the obtained protein and a varied amount of amino acid composition.

3 cl, 6 ex