Abstract: A process for preparing strains of Saccharomyces cerevisiae containing at least 4,000 ppm of organically bound germanium based on the dry weight of the yeast is described.

Abstract: Process for developing a baker's yeast strain having an Lti property, in which a haploid Saccharomyces cerevisiae strain having an Lti property is first crossed with a haploid Saccharomyces cerevisiae strain having at least one MAL allele which is active but under catabolic repression, then in a second stage, the segregants are crossed, and finally, a prototrophic diploid strain having an Lti phenotype, a Mal phenotype which is active but under catabolic repression, and a potential for growing in a fed-batch process, is selected. Industrial baker's yeast strain Saccharomyces cerevisiae which has a growth yield in a fed-batch process of 0.1 to 0.5 g of dry biomass/g of sugar, a CO.sub.2 production of less than 15 ml/h/kg of dough up to 8.degree. C., of less than 20 ml/h/kg of dough up to 12.degree. C., and also less than 10 ml per g of compressed yeast up to a temperature of 18.degree. C., after 4 days of culture in maltose-containing medium.

Abstract: Preparation of English muffin bagels by using a set of yeast-rising flour bread ingredients quite similar to ingredients for standard bagels, but configuring individual buns into the cornmeal coated bun configuration of standard bagels but eliminating the boiling step of standard bagels, and adding a very long (3 hour) proofing step after the second rising to achieve effective maximum rising prior to the final baking step. The result is a bun configured like a bagel, tasting like a standard English muffin, and having a chewiness and crumbliness intermediate the standard English muffin and the standard bagel.

Abstract: The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selective lysing (a loss in the selectivity of the yeast plasma membrane). Such a dough composition exhibits a cold sensitivity in that the yeast is capable of leavening the dough at elevated temperatures, but becomes inactive at refrigeration temperatures. In another embodiment, the dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. In a third embodiment, a dough comprises a mixture of flour, water and a mutant yeast which is low temperature sensitive. Such an "lts" yeast is active at elevated temperatures, but becomes substantially inactive at refrigeration temperatures.

Abstract: A micron yeast which can be used as a fat substitute. The product comprises fragmented water insoluble yeast solids, which fragments primarily are less than 3 microns in size, less than about 5% whole cells, less than about 10% ghost cells, 55-80% crude protein and substantially the same percentage of nucleic acid as was present in the starting yeast. The insoluble yeast solids are fragmented in one pass at 12,000-23,000 psi through a microfluidizer and can be recovered as a yeast paste which forms a minimum viscosity of 20,000 centipoise at 10% solids in an aqueous suspension. The solubles are recovered as yeast extract. The process includes an incubation or conditioning of the fragmented slurry of 60-120 minutes at 45.degree.-55.degree. C. and pH 5.5-7.0 followed by heating the slurry to 70.degree.-80.degree. C.

Abstract: New broad spectrum strains of bread-making yeast havinga high multiplication yield,good nitrogen assimilation,preferably good resistance to drying,characterized by the fact that they simultaneously have all the following enzymatic activities:maltose-permease activity after growth of the yeast on glucose medium in the absence of maltose (Test T.sub.1): at least 9 units;maltase activity after growth of the yeast on glucose medium in the absence of maltose (Test T.sub.2): at least 80 units; andinvertase activity (Test T.sub.3): less than 10 units and preferably more than 2 units.

Abstract: The present invention relates to astaxanthin-containing zooplankton such as Brachionus pricatilis obtained by culturing, a method for culturing the zooplankton in a liquid containing astaxanthin and a method for breeding fry fish by feeding the above astaxanthin-containing zooplankton.The survival rate in breeding fry fish may be remarkably improved by feeding the astaxanthin-containing zooplankton to fry fish.

Abstract: Dry granular yeast compositions for use in the production of bakery products and beverages. In particular, a dry granular yeast composition having a moisture content of not more than about 8% (w/w) and containing about 0.1 to 8% (w/w) of a bread-improving agent, wherein the dry yeast is present in granular form and said bread-improving agent is a coating on the dry yeast granules in the form of a film or adhered particles.

Abstract: This invention relates to a process for debittering spent brewer's yeast, aiming at maximal efficiency with minimal impact on yeasts for their further use as live cells. The process consists in bringing a yeast suspension in contact with a surfactant containing unsaturated fatty acids, like Tween 80.RTM. (0.2% to 20% v/v), adjusting pH to 10.0 with NaOH 2N and agitating during 5 minutes at 50 rpm and 50.degree. C. A bitterness reduction of 98% is obtained, without affecting yeast viability or protein content. Furthermore, the debittered yeasts treated with 20% Tween 80.RTM. can be reactivated (viability of 100% and increased production of CO.sub.2) by growing them in a suitable medium for a sufficient time (about two to six hours). These reactivated yeasts have restored biological properties which are expected to allow the use of these spent yeasts in complete or partial replacement of new yeasts in bakery industry and in spirit and beer fabrication.

Abstract: An isolated pure culture of a strain of Phaffia rhodozyma which produces astaxanthin in an amount of at least 600 .mu.g per g Phaffia rhodozyma dry matter, as determined by HPLC analysis.

Abstract: Encapsulated yeast composition especially developed for use with frozen doughs comprising food grade fibers having adsorbed thereon liquid cream yeast, the particles being coated with a continuous layer of impervious thermoplastic material, frozen dough containing the encapsulated yeast composition and the method for making the encapsulated yeast.

Abstract: A composite, co-extruded food product has an outer casing and an inner filling. The outer casing is based upon a textured meat or textured fish and has a moisture content of between 20% and 40%. The filling ingredient represents between 30% and 40% of the total volume of the product and may be a vegetable oil/fat, an animal oil/fat and/or a powdered yeast.

Abstract: The present invention relates to a novel strain of the yeast Saccharomyces cerevisiae having accession number MTCC Y0022B211 (=NCYC 2647), which is useful for the preparation of ethanol by the fermentation of sugars. The invention also encompasses a process for the preparation of this strain of yeast, which process comprises: (a) growing a diploid strain of S. cerevisiae designated MTCC Y0001 (=NCYC 2646) in a known medium, sporulating the strain, treating the sporulated cells with a lytic enzyme to liberate the spores, collecting the liberated spores; (b) growing a haploid strain of S. cerevisiae designated MTCC Y0002 (=ATTC 90506); (c) mixing the spores obtained in step (a) with the cells obtained in step (b), incubating the resultant spore-cell mixture at a temperature in the range of 15.degree. C. to 37.degree. C. for a period of 1 to 10 days; (d) spreading the incubated spore-cell mixture on a non-medium, and incubating the mixture at a temperature in the range of 15.degree. to 37.degree. C.

Abstract: The present invention provides a coloring agent and process for preparing yeast cell ghosts having a light color and less flavor. The yeast cell ghosts are to be contained as a component of the coloring agent. Further, the yeast cell ghosts contain a proportion of intact yeast cell walls and one color source. The color source is selected based upon the desired color in the coloring agent and in any product in which the coloring agent is used, such as a pigment or dye. Also uses for the coloring agent are disclosed, such as their use in foodstuffs, pharmaceuticals and cosmetics. The coloring agents must be acceptable for food and pharmaceutical use. The steps for making the yeast cell ghosts are sequential and involve extracting yeast debris having a solids content not exceeding 20% by weight. An acid is used to perform the extraction and further treatment of the extracted debris with an alkali to obtain whole cells and cells having disrupted cell walls.

Abstract: A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45.degree. (7.degree. C.) and, if the package contains headspace, a substantial portion of the gas therein is the same as the leavening gas, carbon dioxide, and the dough also contains a polyol.

Abstract: Improved rye-derived bread improvers are provided which can be incorporated into otherwise conventional wheat-based doughs to give increases in loaf volume and crumb quality. The improvers include a water soluble alkaline proteinaceous specie derived from rye and having a pI of greater than about 7.5; the improvers are prepared by aqueous extraction from whole rye meal and subsequent separation of the alkaline proteinaceous species.

Abstract: Refrigeratable yeast-leavened dough products are prepared that can be stored for extended periods of time at refrigeration temperatures. The dough composition and yeast strain are chosen to limit the total leavening action of the yeast by controlling the mount of substrate in the dough fermentable by the yeast. Dough compositions made in accordance with the invention are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time. In one embodiment, a maltose negative yeast is used and sucrose or the like is added to the dough to serve as a fermentable substrate for the dough; this dough is suitable for storage times of up to 30 days or so.

Abstract: A process of making a filled bagel dough product and the product formed thereby. One process comprises the steps of mixing and kneading a quantity of bagel dough, including yeast; sealing a filler such as cream cheese within a bagel dough shell; pressing against the product to deform the product, either with or without penetration of the bagel dough shell, to thereby form the product into a semi-toroid, toroid, or platelet shape; proofing the product; optionally freezing the proofed product; boiling the frozen product, and browning the boiled product. Thereafter the product may be consumed or refrozen. The process is preferably used to produce a novel relatively large (half pound) platelet shaped filled bagel dough product with a distinctive New York bagel dough taste, with a fresh tasting cream cheese filler included inside the shell, and with toppings optionally provided on the upper surface.

Abstract: The invention relates to food ingredients obtained by fermentation of raw materials of vegetable origin with Saccharomyces boulardii yeast, and to foods containing them.

Abstract: A coating for harvested agricultural commodities which delays ripening and controls decay is described. The coating comprises a modified chitosan matrix containing a yeast antagonistic to postharvest pathogens. The modified chitosan may be carboxymethylchitosan or glycolchitosan. The combined fungicidal activities of the modified chitosan and the antagonistic yeast make this formulation an attractive preservative which is superior to existing coatings and ensures the even distribution of the antagonistic yeast over the surface of the harvested commodity, thus increasing its effectiveness.

Abstract: Process for the production of a flavoring agent, in which a yeast lysate is mixed with moromi or a moromi fraction, and the mixture is allowed to react at 30.degree.-70.degree. C. in order to convert the AMP of the lysate to IMP.

Abstract: Enzyme products are disclosed. The enzyme products include an enzyme-bearing matrix formed by subjecting a feedstock containing enzyme(s) and carrier materials to conditions which alter the physical and/or chemical structure of the carrier. The matrix suspends the enzyme for protection, delivery, dispersion and activation at the desired time and under selected conditions. Methods of producing the enzyme carrying matrix and enhanced enzyme products are also disclosed.

Abstract: A bottle closure for collecting and removing solid sediment particles from a liquid being fermented in situ in a bottle to form an alcoholic beverage. The closure has a skirt portion which is adapted to be removably fastened to the neck of the bottle and terminates at its top end in an inwardly directed annular flange defining a central opening, a tubular trap portion which is closed at its top end and communicates at its open bottom end with the central opening in the skirt flange, and a correspondingly tubular liquid- and gas-tight liner of a sealing material which is disposed in the trap portion and has at its bottom end an outwardly directed annular flange which underlies the skirt flange and is adapted to be pressed by the latter, when the closure is fastened to the neck of the bottle, against the annular sealing surface located at the top end of the bottle. In use, the sealed bottle is inverted so that any sediment settles unobstructedly into the closed end region of the trap portion.

Abstract: A method of transforming the clumped untextured putty-like and high viscoelastic adhesion physical and chemical properties of hydrated vital wheat gluten into a loose layered minimally adhering permanently textured fiber strand structure by mixing the vital wheat gluten with flour and then shredding, and denaturing hot moisture, the fiber using enabling the creation of wheat gluten analogs for ground meat fiber products, such as hamburger and the like.

Abstract: Leavened yeast dough products obtain a long durability in a frozen condition by omitting using in the preparation thereof fermentable carbohydrates, but the formation in situ of such fermentable carbohydrates satisfactory to leaven the dough is ensured by adding one or more amylases to the dough. Upon freezing the activity of the amylase ceases and the concentration of fermentable carbohydrates falls to such a low value that the proteinase forming activity of the yeast actually ceases. A possibly desired brown-coloring of the baked product may be ensured by the addition of amylases with an activity at a relatively high temperature.

Abstract: The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. The dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. Dough compositions made in accordance with the invention are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time. In one embodiment, a maltose negative yeast is used and sucrose or the like is added to the dough to serve as a fermentable substrate for the dough; this dough is suitable for storage times of up to 30 days or so.

Abstract: A method for improving the rheological properties of a flour dough through the use of an enzyme preparation which contains sulfhydryl oxidase and glucose oxidase.

Abstract: The present invention provides a water insoluble coloring agent containing glucan-containing yeast cell ghosts which contain a proportion of intact yeast cell walls and at least one water soluble color source. The color source is selected to give the desired color in the coloring agent and in any product in which the coloring agent is used and may be any dye or pigment. For uses such as in foodstuffs, pharmaceuticals and cosmetics, the coloring agents must be acceptable for food and pharmaceutical use.

Abstract: The present invention relates to new baker's yeast Saccharomyces cerevisiae strains which have improved temperature tolerance and/or keeping quality. An example of such a strain has been designated YTTS and deposited AGAL and accorded accession No. N93/10504.

Abstract: Microorganism cells such as Saccharomyces or Candida yeast cells are treated with an alkaline aqueous solution with heating and stirring or with a cell wall dissolving enzyme such as glucanase or mannase to obtain cells that function as microcapsules by rapidly taking up a large amount of hydrophobic liquid. Treatment with an alkaline aqueous solution is preferably carried out at a pH of at least 8 for at least 1 hour at a temperature of 20.degree.-100.degree. C. A preferred embodiment of enzyme treatment is with .beta.-1,3-glucanase for about 30 minutes to 5 hours at pH 4-9 at a temperature of 30.degree.-60.degree. C. The treatments dissolve cell walls of the yeast such that the walls still have sufficient strength for enclosing hydrophobic liquids.

Abstract: Ice nucleation is promoted in an ingestible biological material by treating the material with an ice-nucleating protein carried by a yeast or lactococcal GRAS microorganism, or a fraction thereof, transformed by a plasmid vector carrying a gene coding for the ice-nucleating protein.

Abstract: A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium bromate replacer essentially comprises ascorbic acid, food acid, and/or phosphate. It is a slow acting oxidant that is functional throughout the entire manufacturing process. It is also an effective oxidant that produces properly oxidized dough needed in the production of high quality, yeast-leavened products using various methods of the breadmaking process.

Abstract: The quality of wheat flour tortillas is improved by using a yeast derivative in the tortilla dough.

Abstract: A dough product which contains a yeast cell of the genus-species SACCHAROMYCES CEREVISIAE, that is catabolite non-repressed, and utilizes only galactose as a carbohydrate source in the presence of glucose. The yeast is interspersed into a dough matrix and proofed in a container. This method decreases the proof time of bread dough by about one-half the normal time than by using a conventional galactose substrate limited yeast. The yeast cells in the dough stop growing when the temperature is less than about 10.degree. C.

Abstract: Enteral nutritional composition comprising 4-30% lipid component, 65-80% carbohydrate component and 16-25% protein component, based on total caloric content, wherein said protein comprises by weight 14-30% glutamine and 5-33% arginine and said composition has a nonprotein calorie to grams of nitrogen ratio of 150:1 to 80:1.

Abstract: Fermented sour doughs containing starter material, ground cereal kernels or grains, and the balance water that contain maximum 32 wt. % of water and display a pH <4.2. The titratable acidity of the doughs is at least 25, the weight ratio of lactic acid:acetic acid of the doughs is <3.0; the doughs contain salt and can be mixed with a pre-dried flour with a water content of 1-5 wt. %.

Abstract: A refrigeratable yeast-leavened dough composition and methods of making such dough. The dough composition and the strain of yeast used are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. The dough compositions are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time. A maltose negative yeast is used and sucrose or the like is added to the dough to serve as a fermentable substrate for the dough; this dough is suitable for storage times of up to 30 days or so. At refrigeration temperatures, the yeast used in the dough is substantially incapable of fermenting carbohydrates native to the dough and a predetermined quantity of a non-native carbohydrate fermentable by the yeast (e. g. galactose) is added to the dough to provide the desired amount of proofing.

Abstract: The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. The dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. Dough compositions made in accordance with the invention are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time. In one embodiment, a maltose negative yeast is used and sucrose or the like is added to the dough to serve as a fermentable substrate for the dough; this dough is suitable for storage times of up to 30 days or so.

Abstract: An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a given fermentation system containing a starting food ingredient substrate and fermentative microorganism(s) with an amount of an oxygen-reactive enzyme such as OXYRASE.TM. (a trademark of Oxyrase, Inc. of Akron, Ohio) which is not naturally generated by virtue of said fermentation process. Reduced time fermentation can be achieved in a wide variety of systems, such as in the production of fermented liquid, semisolid and solid dairy products, fermented meat products, fermented cereal-based products, yeast-raised baked and fried products, and alcoholic beverages.

Abstract: Strains of Saccharomyces cerevisiae are substantially inactive at refrigeration temperatures of 3.degree. C. to 9-10.degree. C. and recover their activity at temperatures of 13.degree.-14.degree. C.

Abstract: A composition for preparing a bread product containing a grain flour having a wheat protein content between about 17% an about 30% by weight, "low heat" non-fat dry milk solids present in an amount between about 9% and about 100% based on flour weight that is effective to provide a bread product having an additive-free specific volume greater than about 4.0 cc/g, and optionally including "high heat" non-fat dry milk solids to augment the protein and calcium levels of the composition, one or more vegetable gums to improve the loaf volume, shape and structural strength of the bread product, or combinations thereof, wherein the combined percentage by weight of milk solids is less than 100% based on flour weight. The preparation of leavened doughs from the composition and baked products from the leavened doughs are also disclosed.

Abstract: The present invention relates to a method for improving the rheological properties of dough and quality of baked products by addition of a yeast derivative, preferably in combination with a reducing agent and/or enzyme preparations having amylase, hemicellulase, oxido reductase and/or protease activities.

Abstract: The invention concerns pre-proofed, frozen dough that display excellent ovenspring properties upon baking. Herefore, an additive is incorporated in the dough that imparts to a fresh dough specific properties, defined as increase in tan delta at 32.degree. C. and decrease in elastic modulus G' at 80.degree. C.

Abstract: A process for manufacturing flavors from the spent mash of a fermentation mixture is provided wherein the spent mash of the fermentation mixture after distillation is separated into two constituent portions, the thin stillage and the wet distillers' grains. The thin stillage portion is then combined with a base to adjust pH thereof to between about 7 and about 11. The pH-adjusted thin stillage portion is then cooked at a temperature between about 130.degree. F. and about 210.degree. F. for a period of about 4 to about 14 hours. The cooked solution is concentrated in an evaporator until about 30% wt. solids level is obtained. The product is then dried to about 5-about 10% wt. moisture content. The product obtained has different flavors, depending on the base added and the pH of the cooking step. If the base is sodium hydroxide, the product has a bland, sweet or yeasty flavor if the pH is 8.5, maple or caramel flavor if the pH is 9.5, and a cracker or nutty flavor if the pH is 10.5.

Abstract: A novel high density liquid or paste yeast preparation, which comprises approximately 1-20% (w/w) of a polyol selected from propylene glycol, glycerol, nonfermentable mono- or oligosaccharides or sugar alcohols such as xylose, mannitol and sorbitol, soluble oligo- or polymeric carbohydrates such as partially hydrolysed starch, cellulose, agarose, or polyethylene glycol, or mixtures thereof, and fresh yeast. The high density yeast preparation has a density of more than 800 g yeast (of dry matter 27-29 %) per liter of preparation, and the concentration of the polyol in the extracellular liquid is 5-50 % (w/v). The preparation has an improved capacity for retaining its activity, dissolving instantly, and for being easily batched. It is uniformily suspendable and tolerant of repeated freezing and thawing. The liquid high density yeast preparation has a viscosity of less than 200 centiPoise (cP) at 20.degree. C.

Abstract: The present invention describes a cartridge of hollow fibers intended principally for the refermentation in the bottle of sugar-containing wine according to the traditional so-called "champagne" method. The cartridge has a perforated tubular body in which are arranged microporous hollow fibers preferably hydrophilic and a few hydrophobic and which are folded in a U shape and which are filled with yeasts. The cartridge is of a size to be inserted in the neck of a bottle and allows refermentation to occur by ensuring the maintenance of an optimum exchange surface between the wine and the yeasts.

Abstract: Polyploid yeasts having an lti property are obtained by sporulating a starting polyploid strain of Saccharomyces cerevisiae, selecting at least one segregant having an lti property, backcrossing the selected segregant at least once with another segregant having an opposite mating type, selecting at least two backcross segregants having an lti property and opposite mating types, crossing the selected backcross segregants at least once, and selecting a polyploid strain having a growth potential, an lti property, and an ability to raise a dough.

Abstract: A dough for the preparation of yeast-leavened flour products whereby the dough comprises a yeast not capable of fermenting malto and an amount of sugar(s) fermentable by the yeast wherein the maximal amount of CO.sub.2 gas produced during the proof is controlled and limited by the amount of fermentable sugar(s) present in the dough.

Abstract: Methods of use of carbonic acid esters corresponding to general formula I: ##STR1## in which R.sup.1 is an alkyl radical derived from an aliphatic saturated primary alcohol containing 1 to 22 carbon atoms and R.sup.2 is an alkyl radical derived from an aliphatic, saturated primary alcohol containing 1 to 8 carbon atoms and/or has the same meaning as R.sup.1 and n is a number of 2 to 20 while m is 0 or has the same meaning as n, as foam control agents for the sugar beet or potato-processing food industry and/or in fermentation processes are provided. In the industrial processing of sugar-containing plant juices, as carried out on an industrial scale in the case of sugar beet, particular difficulties are caused by excessive foaming in the defecation units, during transport of the beet, in the diffusors and in the carbonizing tanks and before the evaporators, thus, use of the esters in these processes is advantageous.

Abstract: A diploid hybrid bakers' yeast belonging to Saccharomyces cerevisiae having at least strong fermentative ability of non-sugar bread dough and strong freeze-resistance and frozen bread dough containing the same are provided.