| 摘要 |
FIELD: food processing industry, in particular wine and beer production, microbiological industry, food and feed supplements. ^ SUBSTANCE: claimed method includes treatment of yeast slurry with concentration of 50.106-2.109 cells/cm3 in form of liquid pure culture which is preliminary centrifuged, or rehydrated dry yeast preparation, or sedimentary yeast sampled after fermentation with acoustic field with frequency of 22-50 kHz and intensity of 0.5-40 W/cm2, for 5 s-120 min from 1 to 5 times at 5-10°C. Before treatment with acoustic field yeast slurry are activated by introducing therein of aqueous ammonia solution with ammonia nitrogen content 20-60 mg/dm3 of medium, thermostat control at 14-22°C, air aeration in amount of 0.5-4.0 volumes per 1 medium volume per minute, fractional introducing of liquor or sugar syrup to maintain constant sugar concentration from 0.5 to 4.0 %, yeast separation from medium, substitution thereof with fresh substrate and thermostat control at 5-10°C for 8012 hours. ^ EFFECT: more intensive process of yeast lysate production; product of improved quality. ^ 7 cl, 9 ex |
