Yeasts

Yeast and moulds

Some properties of the yearst M. pachydermatis, which has been known as one of patogenic agents in otitis externa of dogs, from where it has been frequently isolated, were shown.

From the recent data this yeast also can be associated with various pathological canine skin conditions, so it is necessary at bacteriological examinations of the skin to make the right choice of medium and time of incubation for isolation of the mentioned yeast too.

use, for the manufacture of sparkling wines obtained by fermentation in bottle and with the lees separated by disgorging:

use of yeasts for wine production;

use in dry wines, and in quantities not exceeding 5 %, of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wines;

Add 5 ml of yeast suspension (3.1) and homogenise.

the use of preparations of yeast cell wall, within certain limits;

Carry out a blank test in the same way with 5 ml of yeast suspension (3.1).

use of one or more of the following practices to encourage the growth of yeasts;

The solution is subjected to fermentation by the yeast Saccharomyces cerevisiae which leaves the lactose intact.

(ta) the use of yeasts for wine production, dry or in wine suspension, for the production of sparkling wine;

For products containing more than 40 % of fermentable sugar, use more than 5 ml of yeast suspension (3.1).

Suspension of Saccharomyces cerevisiae: suspend 25 g of fresh yeast in 100 ml of water The suspension will keep for a maximum period of one week in a refrigerator.

(tb) the addition, in the production of sparkling wine, of thiamine and ammonium salts to the basic wines, to encourage the growth of yeasts, under the following conditions:

The specific traditional name "vino generoso" shall be used only for dry quality liqueur wines psr developed under flor and

Development under flor as referred to in the first subpragraph means the biological process which, occurring when a film of typical yeasts develops spontaneously at the free surface of the wine after total alcoholic fermentation of the must, gives the product specific analytic and organoleptic characteristics.

yeasts

The term "soft ripened cheese" does not include cheeses with moulds, yeasts and other organisms on the crust which also contain mould, blue or otherwise, distributed evenly throughout the interior of the cheese.

obtained from "vino generoso", as referred to in point 8, or from wine under flor capable of producing such a "vino generoso", to which either partially fermented grape must obtained from raisined grapes or concentrated grape must has been added,

- yeasts

Yeasting (variety of yeast used).

Fruit whose edibility is impaired or destroyed by micro-organisms (yeasts, moulds, bacteria).

Use of yeasts for wine production

(13) The use of yeast for vinification

Use in dry wines of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wine

(3) Use in dry wines of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wine

(5) Use of yeasts for wine production

Use of preparations of yeast cell walls

Use of preparations of yeast cell wall

Soft ripened cheeses are treated or ripened by biological agents such as moulds, yeasts and other organisms which have caused a visible crust to form on the surface of the cheese.

characteristic flavour of oils obtained from fruit in which large numbers of fungi and yeasts have developed, as a result of its being stored in piles, in humid conditions, for several days.

(6) Use of preparations of yeast cell wall

use in dry wines of quantities not exceeding 5 % of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wine;

(15) The use of complementary aids to favour the development of yeast:

addition of one or more of the following substances to encourage the growth of yeasts:

Addition of one or more of the following substances to encourage the growth of yeasts:

use of preparations of yeast cell wall, up to a maximum of 40 grams per hectolitre;

(9) Addition of one or more of the following substances to encourage the growth of yeasts:

vaccines, toxins, cultures of micro-organisms (excluding yeasts) and similarproducts:

vaccines, toxins, cultures of micro-organisms (excluding yeasts) and similar products:

(14) The use of preparations of yeast cell wall in a maximum dose of 40g/hl

Use of fresh, sound and undiluted yeast from recently completed fermentation

Protein hydrolyzates, yeast. Substance obtained by acidic, alkaline, or enzymatic hydrolysis of saccharomyces cerevisiae composed primarily of amino acids, peptides, and proteins. It may contain impurities consisting chiefly of carbohydrates and lipids along with smaller quantities of miscellaneous organic substances of biological origin.

Manufactured by discontinous fermentation under aerobic conditions using a conventional strain of the yeast Zygosaccharomyces rouxii

use for the manufacture of sparkling wines obtained by fermentation in the bottle and with the lees separated by disgorging of:

Purified antigens obtained from genetically manipulated yeast cells, for the manufacture of detection tests for hepatitis-C (a)

Purified antigens obtained from genetically-manipulated yeast-cells, for the manufacture of detection tests for hepatitis C (a)

physical (e.g. solubility and density), chemical and biochemical (e.g. oxygen demand, nutrients) and biological (e.g. presence of viruses, bacteria, yeasts, parasites).