Mapping Early Patents on Baker's Yeast Manufacture

:  In the 19th century, bread had a pronounced acidic taste and a nonuniform appearance, as shown by a review of 178 early patents families on baker's yeast manufacture. This was largely due to the unpredictable nature of baker's yeast, which was generally grown under empiric conditions in...

Full description

Saved in:
Bibliographic Details
Published in:Comprehensive reviews in food science and food safety 2010-09, Vol.9 (5), p.483-497
Main Author: Gelinas, Pierre
Format: Article
Language:English
Subjects:
Saccharomyces cerevisiae
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary::  In the 19th century, bread had a pronounced acidic taste and a nonuniform appearance, as shown by a review of 178 early patents families on baker's yeast manufacture. This was largely due to the unpredictable nature of baker's yeast, which was generally grown under empiric conditions in nonsterile dough or liquid prepared with saccharified cereals. Inventors were mainly interested in techniques to increase yields of pressed yeast through media formulation, infection control, and automation of biomass separation and packaging. Still in its infancy, baker's yeast technology was slow to develop and apply new ideas due to lack of awareness on information published in patents and the scientific literature. This review also gives background information on early patents.
ISSN:1541-4337
1541-4337
DOI:10.1111/j.1541-4337.2010.00122.x