Patent No. 8802421B2: Method Of Propagating And Delivering Yeast

Today in 2014, US Patent 8802421 B2 was issued, an invention of Chris White, assigned to White Labs, for his “Method of Propagating and Delivering Yeast.” Here’s the Abstract:

A method of propagating, concentrating and delivering yeast is disclosed. The method comprises the steps of producing and inoculating a bag, propagating yeast within the bag, and concentrating the yeast in a section of the bag that is the removed from the remainder of the bag while not exposing any portion of the yeast therein to an external environment. In order to remove the bag, which contains the most concentrated slurry of yeast, a smaller bag is heat-sealed off of the larger bag, thereby creating a separate bag for the living sediment, which is still the bag in which the sediment was propagated. In a preferred embodiment, the method is specific to the alcoholic beverage industry. The method is also applicable to other industries that grow and transport yeast, bacteria, molds and other microorganisms.

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When Chris spoke at my SSU Beer Appreciation class last semester, he talked about his new innovation, which was patented today a year ago, and which they’re calling the “FlexCell Process” and marketing it as “Pure Pitch.” It’s a pretty cool idea.


And here’s a short video about the “FlexCell Process” from the White Labs website.

Patent No. 141072A: Manufacture of Beer And Yeast

Today in 1873, US Patent 141072 A was issued, an invention of Louis Pasteur, for his “Manufacture of Beer and Yeast.” There’s no Abstract, although in the description it includes this summary:

The following is a recapitulation of the essential features of this improved process: The wort is introduced in a iling state in the apparatus, on which a cover is then placed, or the cylinder may be entirely closed and communicate with the atmosphere only by means of the pipes, cocks, and long tubes with which it is provided. Boiling water is then thrown on the a paratns, after which it is allowed to cool with or without the assistance of cold water, during which time air or carbonic-acid gas is admitted by the long tube; but previous to this one of the plug on the cover is closed by unplug, through which passes a tube, terminating in an India rubber tube and glass stopper. Pure wort is then fermented by pure yeast, and, when sufficiently advanced, the contents are poured through the tube in the stopper of the pipe on the cover of the fermenting apparatus.

If there is a supply of pure yeast from the preceding operation this may be used, as in the ordinary processes, the vessel being inverted for the purpose, it’ necessary, after fermentation has commenced; but this might lead to great inconvenience at a subsequent period, although the use of pure yeast, manufactured according to this improved process, would of itself form a great improvement on the ordinary process.

With the aid of the microscope and the method of control, before indicated, the change of condition, which might arise under the latter modes of treatment, may bc readily ascertained; but one cooling apparatus be used or a few, only the wort being p 1;- into vets,- (pitched or varnished on the exterior, which are deprived of any germs of disease, either by the use of boiling water or by the recent applying of pitch on the interior.


Beer Birthday: Chris White

Today is the 47th birthday of Chris White. Chris founded the yeast company White Labs in 1995 and he’s also on the faculty of the Siebel Institute. He’s also a fixture at virtually every brewing industry and homebrewing conference, and was kind enough to talk to my SSU beer appreciation class about. Join me in wishing Chris a very happy birthday.

Chris and his brother Mike bookending Chuck, from Green Fash Brewing, Natalie Cilurzo, from Russian River Brewing, John Harris, from Full Sail Brewing, and Vinnie Cilurzo, also from Russian River, at CBC in Austin, Texas in 2007.

Chris at the new White Labs taproom during the Craft Brewers Conference a couple of years ago in San Diego.

Surly brewer Todd Haug with Chris.

Chris with Technical Sales and Marketing Coordinator Ashley Paulsworth at the NHC.

[Note: last two photos purloined from Facebook.]

Patent No. 3888839A: Isolated Yeast Protein Product With Intact RNA And A Process For Making Same

Today in 1975, US Patent 3888839 A was issued, an invention of Jon Albert Newell, Robert Dudley Seeley, and Ernest Aleck Robbins, assigned to Anheuser Busch, for their “Isolated Yeast Protein Product with Intact RNA and a Process for Making Same.” There’s no Abstract, although in the description it states that “We have discovered a process for obtaining a protein isolate from yeast cells. This process makes use of a neutral or slightly alkaline extraction of disintegrated cells to avoid the deleterious effect on nutritional quality and flavor.”

SUMMARY OF THE INVENTION Our process is comprised of the following steps: production of yeast cells, rupture of the cells, separation of the insoluble cell wall fragments from the soluble cytoplasmic fraction, treatment of the soluble fraction with alkali, recovery of the protein by precipitation and centrifugation, vacuum concentration, and drying. The substantially cell free isolated protein product contains about 40% of the solids, -65% of the protein, 60-65% of the nucleic acid, 64-68% of the lipid and less than 5% of the carbohydrate that was present in the yeast cell. The isolated protein product has the composition (dsb) of 65-85% crude protein, 9-14% nucleic acid, 2-8% ash, 9-14% lipid, and 2-10% carbohydrate, while including less than 1% crude fiber.


Patent No. 3887431A: Yeast Protein Isolate With Reduced Nucleic Acid Content & Process Of Making Same

Today in 1975, US Patent 3887431 A was issued, an invention of Ernest Aleck Robbins, Robert William Sucher Jr., Erich Henry Schuldt, Daniel Robert Sidoti, Robert Dudley Seeley, and Jon Albert Newell, assigned to Anheuser Busch, for their “Yeast Protein Isolate with Reduced Nucleic Acid Content and Process of Making Same.” Here’s the Abstract:

This disclosure relates to a yeast protein isolate (IYP) with less than 9% nucleic acid (RNA) and a Protein Equivalence Ratio (PER) of greater than 1. The yeast protein is made by a process which involves rupturing yeast cells, removing the cell wall residue from an alkaline medium, incubating in such a manner that the endogenous nuclease contained in the solubles portion degrades the nucleic acid present to a soluble form, insolubilizing the protein to separate it from the hydrolyzed nucleic acid, and separating the insoluble protein from the fraction containing soluble nucleic acid.


Patent No. 7943366B2: Genetically Modified Yeast Species And Fermentation Processes Using Genetically Modified Yeast

Today in 2011, US Patent 7943366 B2 was issued, an invention of Vineet Rajgarhia, Kari Koivuranta, Merja Penttilä, Marja Ilmen, Pirkko Suominen, Aristos Aristidou, Christopher Kenneth Miller, Stacey Olson, and Laura Ruohonen, assigned to Cargill, for their “Genetically Modified Yeast Species And Fermentation Processes Using Genetically Modified Yeast.” Here’s the Abstract:

Yeast cells are transformed with an exogenous xylose isomerase gene. Additional genetic modifications enhance the ability of the transformed cells to ferment xylose to ethanol or other desired fermentation products. Those modifications’, include deletion of non-specific or specific aldose reductase gene(s), deletion of xylitol dehydrogenase gene(s) and/or overexpression of xylulokinase.

Below are just three of the forty figures filed with the application. They all look about the same to my untrained eye.



Patent No. 2024484B1: Continuous Method For The Production Of A Yeast Fermented Beverage

Today in 2014, US Patent 2024484 B1 was issued, an invention of Hendrikus Mulder, Onno Cornelis Snip, Douglas John Banks, and Herman Hendrik Jan Bloemen, assigned to Heineken Supply Chain B.V., for their “Continuous Method for the Production of a Yeast Fermented Beverage.” There’s no Abstract, but it’s described as an “invention relat[ing] to a continuous method for the production of a yeast fermented beverage, such as beer. More particularly, the present invention relates to such a continuous method in which a high gravity mash is produced, i.e. a mash with a gravity in excess of 22° Plato.”It’s a fairly complicated application and invention, so you’re best bet is to read the whole thing.

Patent No. 114671A: Improvement In The Manufacture Of Yeast And In The Application Of The Same In Mashing And Brewing

Today in 1871, US Patent 114671 A was issued, an invention of Duby Green, for his “Improvement in the Manufacture of Yeast and in the Application of the Same in Mashing and Brewing.” There’s no Abstract, and in the description there’s never really any simple overview or summation of the invention, Green just dives right it to explaining his formula and how it works. I guess he figured the crazy long title was enough.

Patent No. 6051212A: Process For Producing Yeast Extract

Today in 2000, US Patent 6051212 A was issued, an invention of Hisao Kado, Takumi Shibata, Fujio Kobayashi, and Masaki Kubota, assigned to Sapporo Breweries Limited, for their “Process for Producing Yeast Extract.” Here’s the Abstract:

In accordance with the present invention, it is provided a method for producing a yeast extract with the improvement in the color and odor characteristic to yeast extract and with no modification of the useful substances such as amino acid, etc. compared with conventional yeast extract.

By a simple method in accordance with the present invention, color and characteristic odor can be removed, with almost no loss of the contents of useful substances such as amino acid, etc. from the yeast extract solution produced in a conventional manner. Because the resulting yeast extract can be mixed with other materials for use, the yeast extract is applicable to various fields, for example for cosmetic products and healthy foods other than seasonings, which expectantly enlarges the applicable range of the yeast extract.

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Patent No. 2372854A: Yeast

Today in 1945, US Patent 2372854 A was issued, an invention of Gustave T. Reich, for his “Yeast.” There’s no Abstract, but the descriptions states that the “invention relates to yeast and its production and it is particularly directed to a method of improving the quality of yeast obtained in the alcoholic fermentation of saccharine materials, particularly sugar rellnery materials such as black-strap molasses. It also claims to improve yeast production in twelve different ways, and then lists each way, if you’re curious.