Patent GB-417863-A (GB)
Title: A method of influencing technically useful micro-organisms, and ferments
IPC: C12N13/00
Filed: 1933-04-11
Abstract: Micro-organisms and enzymes are influenced beneficially for technical fermentation purposes by treatment with electromagnetic radiations of wavelengths between 120 m. and 1,8 mm.  The micro-organisms may be irradiated on a nutritive foundation or in a physiological nutrient salt solution.  The arrangement of apparatus, duration of irradiation, number of separate irradiations, current intensity, temperature and size of condenser plates employed should be so chosen as to achieve the desired beneficial influencing of each micro-organism or enzyme treated.  The irradiation should preferably be intermittent. Means may be provided for cooling the treated substance during irradiation.  If desired, the beneficial influencing of one micro-organism or ferment may be combined with the deleterious influencing of another micro-organism or ferment.  The radiation in the condenser field of a closed secondary circuit inductively, capacitatively, or inducto-capacitatively coupled to the primary circuit of a generator of high frequency oscillations may be employed.  The condenser can be formed of two metal plates placed at a variable distance apart.  Examples are given, describing the irridation of various types of yeast under different conditions, of various lactic acid bacilli, butyric acid bacilli, and butyl alcohol-acetone bacilli, of aspergillus oryzae, aspergillus niger, mucor amylomyces Rouxii, citromyces Pfefferianus, of cheese organisms such as bact. casei, penicillium Camemberti, penicillium Roqueforti, of an organism of the cellulomonas type, of a propionic acid bacterium, and of a yeast infected with acetic acid bacteria which latter were destroyed by the irradiation.  The process may be applied to assist in the ripening of cheese. Specifications 301,930, [Class 1 (i)], 351,576, 364,128, 364,129, and 390,131 are referred to.  The Specification as open to inspection under Sect. 91 comprises also the irradiation with the waves referred to of organisms other than micro-organisms, and of physiologically active substances including hormones and vitamins.  The irradiation of diastase, whether alone or in grain or in malt at any stage of its preparation is also referred to.  This subject-matter does not appear in the Specification as accepted.ALSO:Microorganisms and enzymes are influenced beneficially for technical fermentation purposes by treatment with electromagnetic radiations of wavelengths between 120 m. and 1,8 mm.  The microorganisms may be irradiated on a nutritive foundation or in a physiological nutrient salt solution.  The arrangement of apparatus, duration of irradiation, number of separate irradiations, current intensity, temperature and size of condenser plates employed should be so chosen as to achieve the desired beneficial influencing of each microorganism or enzyme treated.  The irradiation should preferably be intermittent. Means may be provided for cooling the treated substance during irradiation.  If desired, the beneficial influencing of one microorganism or ferment may be combined with the deleterious influencing of another microorganism or ferment.  The radiation in the condenser field of a closed secondary circuit inductively, capacitatively, or inductocapacitatively coupled to the primary circuit of a generator of high frequency oscillations may be employed.  The condenser can be formed of two metal plates placed at a variable distance apart.  Examples are given, describing the irradiation of various types of yeast under different conditions, of various lactic acid bacilli, butyric acid bacilli, and butyl alcohol-acetone bacilli, of aspergillus oryzae, aspergillus niger, mucor amylomyces Rouxii, citromyces Pfefferienus, of cheese organisms such as bact. casei, penicillium Camemberti, penicillium Roqueforti, of an organism of the cellulomonas type, of a propionic acid bacterium, and of a yeast infected with acetic acid bacteria, which latter were destroyed by the irradiation.  The process may be applied to assist in the ripening of cheese. Specifications 301,930, [Class 1 (i)], 351,576, 364,128, 364,129, and 390,131, [all in Group III], are referred to.  The Specification as open to inspection under Sect. 91 comprises also the irradiation with the waves referred to of organisms other than microorganisms, and of physiologically active substances including hormones and vitamins.  The irradiation of diastase, whether alone or in grain or in malt at any stage of its preparation is also referred to.  This subject-matter does not appear in the Specification as accepted.ALSO:Micro-organisms and enzymes are influenced beneficially for technical fermentation purposes by treatment with electromagnetic radiations of wavelengths between 120 m. and 1,8 mm.  The micro-organisms may be irradiated on a nutritive foundation or in a physiological nutrient salt solution.  The arrangement of apparatus, duration of irradiation, number of separate irradiations, current intensity, temperature and size of condenser plates employed should be so chosen as to achieve the desired beneficial influencing of each micro-organism or enzyme treated.  The irradiation should preferably be intermittent. Means may be provided for cooling the treated substance during irradiation.  If desired, the beneficial influencing of one micro-organism or ferment may be combined with the deleterious influencing of another micro-organism or ferment.  The radiation in the condenser field of a closed secondary circuit inductively, capacitatively, or inducto-capacitatively coupled to the primary circuit of a generator of high frequency oscillations may be employed.  The condenser can be formed of two metal plates placed at a variable distance apart. Examples are given, describing the irradiation of various types of yeast under different conditions, of various lactic acid bacilli, butyric acid bacilli, and butyl alcohol acetone bacilli, of aspergillus oryzae, aspergillus niger, mucor amylomyces Rouxii, citronyces Pfefferianus, of cheese organisms such as bact. casei, penicillium Camemberti, penicillium Roqueforti, of an organism of the cellulomonas type, of a propionic acid bacterium and of a yeast infected with acetic acid bacteria, which latter were destroyed by the irradiation.  The process may be applied to assist in the ripening of cheese. Specifications 301,930, [Class 1 (i)]; 351,576, [Group III]; 364,128; 364,129 and 390,131, [both in Group III], are referred to.  The Specification as open to inspection under Sect. 91 comprises also the irradiation with the waves referred to of organisms other than micro-organisms, and of physiologically active substances including hormones and vitamines.  The irradiation of diastase, whether alone or in grain or in malt at any stage of its preparation is also referred to.  This subject-matter does not appear in the Specification as accepted.