AN IMPROVED METHOD FOR THE PRODUCTION OF HIGH STABILITY DRY ACTIVE YEAST

摘要

Dry yeast of elevated stability even in the presence of air is prepd. by the addn. of soya lecithin to the slurry of yeast prepd. in known manner, before filtration. The must contg. yeast cells is pref. conc. and washed to obtain a slurry having a dry wt. equal to 15-25% and adding 0.05-2 wt. % of soya leathin based on the dry wt. of yeast to the slurry. The additive is pref. diluted in an edible oil and emulsified with the slurry by means of edible fatty acid mono- or di-glyc erides. The wt. ratio or soya lecithin to edible oil is pref. 1:3-10 and the wt. ratio of oil to glyceride pref. 0. 2-2. 0:1. The yeast prod. keeps practically all its activity on exposure to air c.f. conventional yeasts which have to be stored in metal containers under a nitrogen atmos.