METHOD FOR TREATING YEAST

摘要

This invention could be accounted to field of food industry, particularly to field of alcohol or beer fermentation. Subject matter of this method is to bring a yeast-water suspension under physical factor, after effect thereof the yeast is dehydrated, further re-hydrated, and so obtained yeast cells are cultivated and preserved. The object matter of the offered solution is to increase a storage time of multiple-use yeast physiological activity as well as to increase the cell-resistance against dehydration and re-hydration. The object matter is achieved by bringing the yeast-water suspension under multiple strokes of hydraulic waves that are caused by electric discharge in closed space. The frequency of discharging impulse is of 0.01 to 0.05 Hz and amplitude is of 10 to 130 kV, and duration of each impulse is of 80 to 120 micro-seconds. The survival rates of treated cells are rising for 15 %.