Abstract: Autolysis of yeast slurries is accelerated by the presence of thiamine and/or pyridoxine and by gradually raising the temperature of the yeast slurry to the incubation temperature over a period of time of from about 20 to about 180 minutes.

Abstract: There is disclosed a method for the preparation of an animal feed supplement from fish cannery waste process water in which the water is maintained under aerobic conditions and is processed through a flotation cell to separate the oils and proteins contained in the water as a concentrated sludge. The sludge is dewatered, blended with a bulk, solid carrier preserved against oxidative spoilage of the lipids with an effective anti-oxidant, and dried in vacuum under low temperature conditions to obtain an animal feed supplement in dry particulate form. The processing of the waste water is done under aerobic conditions to promote the growth of yeast and non-toxic, aerobic, bacterial improve color and odor and texture, and enhance the feed value of the sludge recovered from the processing.

Abstract: A process for the production of a yeast autolysate consisting essentially of heating an aqueous suspension of live yeast cells to a temperature of from 20.degree. C. to 60.degree. C. for from 6 to 36 hours in the presence of from 0.03% to 15% by weight, based on the weight of the dry yeast mass, of a material selected from the group consisting of fatty acids having from 4 to 14 carbon atoms and their mono-, di- and tri-glyceride esters, separating the shells of the yeast cells from the liquid, evaporating said liquid and recovering a yeast autolysate.

Abstract: A single cell protein plant is operated to produce high density cell growth and a substantially pure stream of generally high pressure carbon dioxide for further use, for example, in enhanced oil recovery operations. The plant employs an air separator producing substantially pure streams of oxygen and nitrogen. The oxygen stream is used to enrich a carrier fluid and used for aeration of the fermenter. The off-gases from the fermenter are separated into a generally high pressure, substantially pure carbon dioxide stream which can be used for enhanced oil recovery and a residual recycle stream to which oxygen is again added and which is returned to the fermenter. The single cell protein is dried and further processed as required for human or animal consumption.

Abstract: A method for inhibiting microbial contamination, particularly applicable to processes for preparing food materials under nominally aseptic conditions, is carried out by cycling the temperature of a desired portion of the process which is a source of contamination between upper and lower limits which fall between 0.degree. and 60.degree. C. and which are at least 5.degree. C. apart at a frequency of about 0.2 to 5 cycles per hour to create a varying thermal environment at the source of contamination which slows microbial growth.

Abstract: A spreadable food product having a lower calorie content than conventional spreadable food products is prepared by mixing 10-20 weight percent autolyzed yeast cell residue with vegetable oil and an aqueous component wherein the volumetric ratio of the vegetable oil to the aqueous component is from about 40/60 to about 60/40.

Abstract: The solids of whey permeate obtained by ultrafiltration are converted to a triglyceride oil-containing yeast cell mass by fermentation with fat-producing strains of Candida curvata. For maximum oil yield, the fermentation is continued until at least 90% of the lactose has been consumed, such as 98 to 99% of the lactose. The resulting oil-containing yeast cell mass can be further processed to prepare animal feed materials, and/or for recovery of the oil by extraction. The spent fermentation medium has relatively low COD indicating that the fermentation not only removes the lactose but also most of the other organic material.

Abstract: A specific type of protein, which has been designated B-protein (Bucovaz-protein), is present in most serum of individuals with cancer. The B-protein interacts with a low molecular weight protein component, which is released by the coenzyme A-synthesizing protein complex (CoA-SPC) of Bakers' yeast during the course of CoA synthesis. This low molecular weight protein, for purposes of identification, is referred to as binding protein. The binding protein has a molecular weight of 10,000 to 15,000. Interaction of radioactively labeled binding protein of CoA-SPC with the B-protein of serum provides a marker for the detection of cancer. Of 3005 serums assayed, which included 908 patients diagnosed as having cancer, the B-protein assay agreed with the clinical diagnosis in more than 89% of the cases.

Abstract: Yeast autolysis is enhanced by the addition of certain exogenous enzymes to the yeast slurry at concentrations of from about 0.01-1.0 weight percent, said enzymes being selected from the group consisting of papain, ficin, bromelain, pancreatin, and aspergillus protease.

Abstract: An active dried bakers' yeast is prepared with a dry matter content of at least 85% by weight, a protein content (%N.times.6.25) of 45 to 60% based on dry matter and an activity value of 420 to 600, when determined according to test method B.sup.2 as defined in the specification. The yeast has the advantages that it can be added as such to the flour prior to dough-making without preliminary soaking, and it is capable of better gas production than active dried yeasts hitherto available.

Abstract: The present invention concerns methods for producing food products consisting of highly nutritional proteins and yeast which are substantially devoid of objectionable carbohydrates. The process pertains to the addition of proteinaceous materials at appropriate stages of a yeast fermentation so as to enable the yeast to utilize the carbohydrate constituents of the protein material while recovering the protein with the yeast cells. These protein enriched yeast products are low in ash content with essentially no residual carbohydrates and are useful for fortifying foods and feeds.

Abstract: A feed for ruminants is produced by mixing 90-99.5% by weight of a vegetable fiber material which is indigestible by ruminants and 0.5-10% by weight of a non-protein nitrogen compound and inoculating the mixture with an effective amount of an alcoholic fermentation micro-organism, an organic acid fermentation microorganisms or an ester formation microorganisms and fermenting the inoculated mixture.

Abstract: Acid whey, the by-product from the manufacture of fresh cheeses such as cottage cheese, is clarified, filtered and subjected to lactose hydrolysis, splitting the lactose disaccharide into the monosaccharides glucose and galactose. The liquid is sterilized and cultured with Baker's yeast and used as a growth medium for that yeast. After yeast growth is substantially completed the yeast solids are separated and the liquid remaining is discharged into waste-water receiving systems, the liquid significantly reduced in organic waste loading as compared to untreated acid wheys.

Abstract: Whole single-cell protein cells possessing improved functional properties are obtained by heat treating said cells at a temperature of from about 215.degree. to about 300.degree. F. for from about 30 seconds to about 25 minutes to inactivate invertase.

Abstract: A novel seasoning liquor having excellent seasoning effect with high nitrogen and alcohol contents, and a method for producing the same by using, as the main raw material, a protein aqueous solution or dispersion containing starch and being obtained from corn. The production method comprises the steps of: saccharifying the starch by adding amylolytic enzyme such as .alpha.-amylase to the raw material, performing lactic fermentation by adding lactic acid bacteria, then pasteurizing and deactivating said enzyme by heating, and decomposing the protein and starch by adding koji containing, as substrates, corn starch, wheat and the like, further performing alcohol fermentation by adding yeast. The concentration of sodium chloride is increased step by step according to the increase of alcohol concentration, and the fermentation and ripening can be finished within a short time of about 25-35 days.

Abstract: A novel light-brown seasoning liquor with high nitrogen and alcohol contents, and a method for producing the same by using, as the main raw material, a protein aqueous solution or dispersion which contains starch and is obtained from corn. The production method comprises the steps of: performing lactic fermentation by adding lactic acid bacteria to the raw material, then pasteurizing it, and decomposing the protein and starch by adding an enzyme solution extracted from koji with a saline solution, further performing alcohol fermentation by adding yeast, thereby finishing the fermentation and ripening within a short period of only 20-35 days. The fermented material is then filtered and sodium chloride is added to the filtrate to obtain the above seasoning liquor.

Abstract: Increased yield of fodder yeasts is obtained with a culture medium containing peat hydrolysate, ligneous waste hydrolysate and sources of nitrogen, phosphorus and potassium. The peat hydrolysate is obtained by hydrolysis of peat with sulphuric acid and the hydrolysate has a pH of 4.0 to 4.4.

Abstract: The flavor of a yeast product is modified by subjecting a slurry of fresh yeast cells to aeration with an oxygen-containing gas for from less than about 1 to about 120 minutes at a temperature of from about 45 to about150.degree. C. The resulting yeast product has a bland, slightly sweet, mushroom- and toasted almond-like flavor and a cocoa-like aroma.

Abstract: Fermentation process for the production of protein rich animal feedstuffs from liquid dairy by-products containing lactose and lactic acid in which a lactose and lactic acid utilizing strain of a yeast of the genus Kluyveromyces is cultivated in a broth comprising the by-product in the presence of added nicotinic acid.

Abstract: A simulated deep fat fried food is prepared by coating the food with an emulsified blend comprising inactive dried yeast, vegetable oil, and water, and baking the coated food in an oven.

Abstract: A process for preparing protein which employs an integrated system comprising a fermentation facility, air-separation means, ammonia production means and methanol production means. Microbial cellular material from the fermentor can be employed in feed formulations such that liquid and solid waste disposal in the process is minimal.

Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, and then removing steam volatile flavor components. The process produces a liquid product which is improved in odor, taste and color.

Abstract: This disclosure relates to a process for producing a yeast protein by treating the yeast medium with zinc at critical points in the process to protect the endogenous nuclease when the pH of the medium is raised during separation of the protein from the cell walls. The endogenous nuclease then is available to reduce the nucleic acid content of the protein during a subsequent incubation step.The yeast cells are ruptured by homogenization; extracted to remove the protein from the cells; and the cell wall debris separated by centrifugation. The soluble fraction is treated with alkali to enable the endogenous ribonuclease to degrade the nucleic acid. Specifically it has been found that adding zinc to the growing yeast, or to the cells before homogenization, or to the homogenate of cell walls and yeast protein before it is made highly alkaline will permit the endogenous nuclease of the yeast to degrade its own nucleic acid to tolerable levels.

Abstract: A process for making a useful product from yeast cell walls is disclosed. The process involves autolysis of whole yeast cells followed by separation of the insoluble cellular debris which is homogenized, extracted, and again separated into solubles and insolubles fractions. The insolubles fraction is edible when purified and increases the viscosity of aqueous solutions while imparting a fat-like mouthfeel to the same. The insolubles fraction is called yeast glycan.

Abstract: A process for producing yeast protein from biological waste material includes preliminary anaerobic fermentation of said material, inoculation with a pellicle-forming yeast growing as a surface layer, and skimming off and drying said surface layer. Specific yeasts are CANDIDA INGENS and PICHIA MEMBRANAEFACIENS.

Abstract: In a process for producing koji which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of 20.degree. to 40.degree. C. for a time sufficient to produce koji, the improvement wherein the cultivation is carried out in the presence of 0.05 to 8% by weight, based on the total weight of the unmodified koji substrate, of a sodium or potassium salt of an aliphatic carboxylic acid containing up to 4 carbon atoms. The improved process makes it possible to inhibit bacterial contamination of the cultivation system, and provides good quality koji which exhibits high ratios of nitrogen and sugar utilization in the manufacture of fermented food products such as soy sauce, miso and mirin.

Abstract: Functional protein is prepared by heat denaturing impure natural protein selected from whey, microbial and vegetable protein and subjecting the separated denatured protein to enzymatic proteolysis for a period of up to 30 minutes at 20 to 65.degree. C using at least a designated minimum amount of enzyme. Because of its high degree of functionality and its lack of bitter taste, the modified protein has a wide application in food compositions, primarily as a replacement for nonfat dry milk, sodium caseinate, gelatin and egg albumin.

Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components, drying the neutralized slurry, and then blending the dried modified proteinaceous slurry with an unmodified proteinaceous material. The process produces a product which is improved in odor, taste and color.

Abstract: The palatability of animal foods is increased by incorporating therein an effective amount of a palatability improving composition prepared by reacting an aqueous mixture of a reducing sugar, animal blood, yeast and fat with lipase and protease, preferably as a mixture such as pancreatic lipase, at moderate temperature and then heating the resulting mixture to an elevated temperature to more fully develop the flavor and inactivate the enzymes. This palatability improving composition is preferably incorporated into an animal food, such as a nutritionally balanced dog food, by coating it thereon in an amount effective to increase the palatability of the animal food.

Abstract: Vodka is produced by a process involving fermenting pre-pasteurized and cooled whey with Candida or Torulopsis yeast to form a mash containing ethanol and products of proteolysis, recovering the ethanol and products of proteolysis from the mash, rectifying the ethanol and purifying it from the products of proteolysis and diluting the resultant purified ethanol with deproteinized whey. This process makes it possible to make a high quality vodka and replace scarce grain, potato and beet raw materials currently used to produce vodka.

Abstract: Products rich in starch and poor in proteins such as maize and cassava are enriched in protein by fermentation with an appropriate yeast such as Candida Tropicalis.

Abstract: Isolating protein from yeast cells by alkaline extraction is enhanced by growing a continuous culture of yeasts at the lowest possible dilution rate (space velocity) where the cell yield is not significantly affected and/or by aging the continuous yeast culture in a second stage of continuous fermentation having a residence time from 2 to 4 hours and a pH of from 4 to 10.

Abstract: A process is disclosed for producing an improved modified plant protein having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a carbohydrate containing plant protein material, fermenting the slurry with yeast to generate carbon dioxide, reacting the carbon dioxide with a hydroxide to form a carbonate, adjusting the pH, reacting the carbonate with the protein, admixing the slurry with a peroxide, neutralizing the slurry, removing steam volatile flavor components, and then drying the neutralized slurry. The process produces a product which is improved in odor, taste and color.

Abstract: Seasoning compositions, and processes for their production, which have an improved and enhanced meat-like flavor, and comprise mixtures containing extracts of yeast autolysates, 5'-nucleotides, sodium chloride and potassium salts; the potassium ion concentration being more than 0.5 times the sodium ion concentration.

Abstract: An edible protein-containing substance is produced by incubating and proliferating, under aerobic conditions, a nontoxic strain of the genus Fusarium or a variant or mutant thereof, in a culture medium containing essential growth-promoting nutrient substances, of which carbon in the form of assimilable carbohydrate constitutes the limited substrate in proliferation, and separating the proliferated organism comprising the edible protein-containing substance. Novel strains and variants of Fusarium graminearum are disclosed.

Abstract: The invention relates particularly but not exclusively to the basic food products consumed by human beings.The method of improving and retaining the nutritional qualities of basic foods and drinks consists in incorporating in these products, after the final stage of normal usefulness of the yeasts contained therein, an anti-mycotic product such as selenium sulphide or any selenium salt or heavy-metal salt.The method is applied by adding very small quantities of selenium sulphide to bread, wines, beer and other foods and beverages requiring the addition of yeasts for preparing them for consumption.The method of the invention may also be applied in the treatment of products other than food products, for example tooth-pastes, bottles, under-garments and medical equipment made of plastics materials.

Abstract: Processes for the conversion of defatted cellulosic starch and protein-containing waste products, such as bran from cereal and flour mills and broken pieces and crumbs of baked goods from bakeries, into nutriments richer in proteins by dispersing in water the defatted waste products in comminuted form, subjecting the dispersion of the waste products in water to hydrolysis to convert the starches therein to glucose or other fermentable sugars, separating the glucose-containing liquid from the remaining solids by ultrafiltration, aerobically cultivating in the said glucose-containing liquid a yeast such as Candida utilis or a bacterium that ferments and utilizes glucose for growth and subsequently recovering from the fermented liquid the protein-containing yeast or bacterium that was grown therein.

Abstract: A method of producing an animal food supplement by growing a yeast that utilizes lactose on a mixture of wheat bran or husks from different grains which are mixed with dried whey, moistened with water, cooled and inoculated with yeast, a dairy culture used in making buttermilk, and Lactobacillus acidophilus, placed on perforated trays, then incubated for 12 to 24 hours at 27.degree. to 34.degree. C. and dried at 43.degree. C. and lower.

Abstract: A process of treating cellulosic plant matter to increase the digestability thereof by animals, in which finely divided plant matter, such as sawdust, rice hulls, bagasse, wheat straw, or the like, is mixed with water and nitric acid or a combination of water, nitric acid and a nonoxidizing acid, such as sulfuric, phosphoric, hydrochloric or acetic, to produce a mixture of about 20% water, 1/4 to 1% oxygen based on the oven dried weight of organic material, the oxygen being released from the nitric acid, and a pH of 0.5 to 3.5, and cooking the mixture in a pressurized vessel at about 125 psig for 30 to 60 minutes. The cooked product may then be neutralized to raise the pH to a desired level for animal feed.

Abstract: A process for reducing the nucleic acid content in the production of an edible protein-containing substance which comprises maintaining a grown non-toxic microfungus of the class Fungi Imperfecti, preferably a strain of Fusarium graminearum Schwabe, in a suspension at a pH between 4.7 and 7.0 and at a temperature between 55.degree. and 72.degree. C. for a time of at least 60 seconds.

Abstract: Yeast-containing sludge is separated from residue produced by the distillation of white wine and the remaining residue is innoculated with fungus culture, e.g. a penicillium, the resulting biomass removed, and the remaining residue purified and used in animal feed.

Abstract: A method for heating microbial cells includes contacting of the cells, which are in a suitable medium forming a dispersion therewith, with heated C.sub.3 -C.sub.8 hydrocarbons at preselected conditions of time, temperature and pressure sufficient for removal of the water. The dewatered cells are then suitably separated from the hydrocarbon heating medium whereby the cells are available for their intended use.

Abstract: Proteic material is produced from yeast cells without prior treatment of the cells by subjecting them to lysis action by means of an enzyme complex obtained from strains of the genus Cytophaga.

Abstract: The invention relates to a process for preparing a protein concentrate having a low nucleic acid content starting from a microbial cell mass. By subjecting a suspension of the cell mass to a mechanical disintegration followed by an incubation in the presence of a salt at 30.degree.-70.degree. C and at a pH of 5-9 the nucleic acid contained in the mass is degraded, the degradation products being separated from the protein and a protein concentrate being obtained. The invention also relates to the protein concentrate thus obtained.

Abstract: High protein active dried bakers' yeast having excellent gas production is prepared from yeast strains Ng 2031 and Ng 2103 having a protein content of 47 to 60%. Drying is carried out by dividing fresh compressed yeast into particles followed by contacting the particles with a stream of hot air initially at a maximum temperature of 160.degree. C until the yeast is dried to at least 85% dry matter content by weight in not more than 120 minutes. The air temperature is gradually decreased so that the temperature of the yeast does not rise above 50.degree. C. A swelling and/or wetting agent may be mixed with the yeast before drying.

Abstract: This application involves a process of reducing nucleic acid (RNA) in yeast products by heating the protein containing portion of the yeast to over 100.degree. C. for 10 seconds to 60 minutes at a pH of about 6 to about 8. A novel yeast cell wall low RNA protein product is disclosed as is a low RNA protein isolate.

Abstract: Certain yeasts are capable of growing in a culture medium containing soybean whey as the main carbon source. The yeast cells have a high protein content, and they are suitable for feed food, and so on.

Abstract: A protein-vitamin concentrate having a high proportion of dry yeast and a protein content of at least 50% and particularly rich in B-vitamins, is produced by cultivating yeast in a culture medium containing animal or vegetable fat as a source of carbon, at a pH of 4 to 6 and a temperature of 30.degree. to 40.degree.C. and an aeration intensity of 150 to 300 cubic meters of air per square meter of fermenter base area per hour, the culture containing also an ammonium salt or carbamide as a source of nitrogen, the nitrogen content of the culture medium being 0.1-0.2%, the N:P ratio being 4:1, potassium and chloride ions being present in the form of 0.1-0.2% KCl, and Mg and SO.sub.4 ions being present as 0.080-0.1% MgSO.sub.4.

Abstract: A method for treating a microorganism which comprises chemically treating the microorganism with at least one agent selected from the group consisting of an acid, an alkali and a hydrophilic solvent and mechanically rupturing the cell membrane of the resulting chemically treated microorganism using a sand grinder or a three roll mill is disclosed.

Abstract: The nucleic acid content of proteinaceous material in particular hydrocarbon grown yeasts can be reduced by contact with extra-cellular ribonuclease, particularly by contact with the spent aqueous medium obtained after cultivating an extra cellular ribo-nuclease producing micro-organisms in a broth comprising a carbon substrate, an aqueous nutrient medium and a gas containing free oxygen.