A New or Improved Method of and Apparatus for the Manufacture of Pure Yeasts.
Year: 1896

page_text: PROVISIONAL SPECIFICATION.
A New or Improved Method of and Apparatus for the Manufacture
of Pure Yeasts.
I, GEORGE EUGENE JACQUEMIN, Chemist, of Malzéville, near Nancy, France, do
hereby declare the nature of this invention to be as follows:-
The object of my invention is a new or important method of and apparatus for the
manufacture of pure Yeasts.
The employment of pure wine Yeasts which I was the first to recommend five years
ago in substitution for Yeast from grain or beer, is very advantageous, especially since
the improvement which I have made in the manufacture of this Yeast rendering it
by special culture more resistant to bacteria; my new method allows pure Yeasts to
be used freely by reason of their continuous, convenient and rapid manufacture.
For the purpose of my invention, I employ a sterilizer supplied with molasses
(preferably at the lower part) at about 28° Baumé, but any other fermentable sugared
wort may be employed with the addition of other matters or ingredients useful for
fermentation, as for example, Maltopeptone, Phosphate of Ammonia, etc.: and
which are submitted to a long sterilization by steam clearing by any suitable means.
This sterilizer may serve for saccharifying the grain for the preparation of a thick
Yeast.
When the sterilizing operation is complete the steam inlet is shut off and air is
forced in by an air compressor, and an outlet cock at the upper part of the apparatus
is opened, the sterilizer being cooled at the same time which may be easily effected
by a sheet of water flowing down its sides.
When the wort thus treated is at a temperature of 28° to 30° C. it is conducted by
a pipe into a vessel for producing the first Yeast.
The quantity of wort usually introduced is about a hectolitre; the selected pure
Yeast is introduced at the Thermometer opening, so that the interior of the vessel
should be as little as possible in contact with the exterior atmosphere. The
Thermometer is then replaced and the Yeast is aërated during the fermentation
(revived) of the Yeast; when this takes place and the fermentation is well in activity
this first Yeast is passed into a receiver of a larger capacity and sterilized wort from
the sterilizer is poured on this Yeast, which results in a new and very important
multiplication of Yeast. These substances or materials are then aërated during
about 12 hours and a certain quantity is then drawn off into a vat, and which is
charged with wort, In this way, a third Yeast is obtained which as soon as made
is directed, according to the requirements of the manufacture, into fermenting
vats.
The quantity of Yeast taken from the receiver is replaced by an equal quantity of
sterilized wort from the sterilizer, and so on each three, four, five, or six hours
depending on the number of vats to be fermented during 24 hours or longer and
according to whether the Yeasts remain pure, or commence to be contaminated.

page_text: If contamination is produced the operations are recommenced with pure Yeast as
explained above.
In my arrangement of apparatus, I connect the air conduits and the wort conduits
to the steam pipe, so that the sterilizing can proceed when necessary.
In the same way the air forced by the compressor into the air reservoir will be
sterilized in passing through one or more filters with filtering media such as
antiseptic wadding &c. The sterilizing of the air may be completed by washing it
in antiseptic solutions.
I do not limit myself to the manufacture of pure wine Yeasts for which my method
is particularly advantageous, and it is understood that my method and arrangement
of apparatus may be applied to the continuous production of any other kind of
Yeasts.
I may also replace the aëration by the introduction of Oxygen which may be
effected by means of tubes containing this gas in a compressed state as sold
commercially, thus avoiding a special installation for the purpose.
I may also dispense entirely with any aeration or oxygenation for the production of
pure Yeasts, my experience proving that this may be done by employing a nourishing
wort richer in matters assimilable by the Yeast; this last mode of operation is more
costly but where for certain cases or reasons, the aëration or oxygenation cannot be
employed, it is capable of. rendering useful service.
Dated this 22nd day of September 1896.
H., GARDNER,
166 Fleet Street, London, Patent Agent,
Agent for the said George Eugène Jacquemin.
COMPLETE SPECIFICATION.
A New or Improved Method of and Apparatus for the Manufacture
of Pure Yeasts."
I, GEORGE EUGÈNE JACQUEMIN, Chemist, of Malzéville, near Nancy, France, do
liereby declare the nature of this invention and in what manner the same is to be
performed to be particularly described and ascertained in and by the following
statement:-
The object of my invention is a new or improved method of and apparatus for the
manufacture of pure Yeasts.
The employment of pure Wine Yeasts, which I was the first to recommend five
years ago in snbstitution for Yeast from Grain or Beer, is very advantageous,
especially since the improvement which I have made in the manufacture of this Yeast
rendering it by special culture, inore resistant to bacteria; my new method allows
pure Yeasts to be used freely by reason of their continuous, convenient, and rapid
manufacture..
In the annexed drawings, I show (as an example) the general arrangement of
apparatus for this manufacture, but the details and accessories, pipes, &c. may be
modified without altering the principle of my invention.
A, is a sterilizing receiver of the worts. B, is a receiver for mother Yeast (levure
inère). C, is a receiver for developing the Yeast. D, is a preparation vat. E, is a
ferimentation vat. F, is an air compressing apparatus. G, is a compressed air
reservoir. H, is an air filter. I, I, are the conduits for the worts, and 1', I', the
conduits for the sterilized worts. J, J, the steam pipes. K, K, the air pipes.

page_text: The receiver A is a sterilizer supplied with all the necessary adjuncts, it can be
cooled in any convenient manner, the molasses which I use for my process is placed
in it (preferably at the lower part of the receiver) at about 28° Baumé, but any
other fermentable sugared wort may be employed with the addition of other matters
or ingredients useful for fermentation, as for example:-Maltopeptone, Phosphate of
Ammonia, etc.: and which are submitted to a long sterilization by steam. This
sterilizer inay serve for saccharifying the Grain for the preparation of a thick
Yeast.
When the sterilizing operation is complete, the steam inlet is shut off and air is
forced in by an air compressor, such as at F, and an outlet cock at the upper part of
the apparatus is opened, the sterilizer being cooled at the same time, which may be
easily effected by a sheet of water flowing down its sides.
When the wort thus treated is at a temperature of 28° to 30° C. it is conducted by
a pipe I¹ into a vessel B which is a receiver for producing the first Yeast. This vessel
B should be previously sterilized.
The quantity of wort usually introduced is about a hectolitre; the selected pure
Yeast is introduced at the Thermometer opening, so that the interior of the vessel or
receiver should be as little as possible in contact with the exterior atmosphere. The
Thermometer is then replaced and the Yeast is aërated for the reviving fermentation;
when this takes place and the fermentation is well in activity, this first Yeast is
passed into another receiver C of a larger capacity, and sterilized wort from the
sterilizer A is poured on this Yeast, which results in a new and very important
multiplication of Yeast. These substances or materials are then aërated during about
12 hours, and a certain quantity is then drawn off by the cock P into a vat D
standing on legs and which is then charged with wort. In this way, a third Yeast is
obtained which as soon as made is directed according to the requirements of the
manufacture into the fermentation vats E.
The quantity of Yeast taken from the receiver C is replaced by an equal quantity
of sterilized wort from the sterilizer A, and so on for each three, four, five, or six
hours depending on the number of vats to be fermented during 24 hours or
longer, and according to whether the Yeasts remain pure, or commence to be
contaminated.
If contamination is produced, the operations are recommenced with pure Yeast,
as explained above.
In my arrangement of apparatus, I connect the air conduits K and the wort
conduits I' to the steam pipe J, so that they can be easily sterilized when
necessary.
In the same way, the air forced by the compressor F into the air reservoir G will
be sterilized in passing through one or more suitable receivers H provided with
filtering substances such as antiseptic wadding &c. The sterilizing of the air may be
completed by washing it in antiseptic solutions but this is not indispensable.
As before stated, I do not limit myself strictly to the manufacture of pure Wine
Yeasts, for which my method is particularly advantageous, and it is understood
that my method and arrangement of apparatus may be applied to the continuous
production of any other kind of Yeasts.
I may also replace the neration by the introduction of oxygen which may be
effected by means of tubes containing this gas in a compressed state as sold
commercially, thus avoiding a special installation for the purpose.
I may also dispense entirely with any aeration or oxygenation for the production of
pure Yeasts, my experience proving that this may be done by employing a nourishing
wort richer in matters assimilable by the Yeast; this last mode of operation is more
costly, but where for certain cases or reasons the aëration or oxygenation cannot be
employed, it is capable of rendering useful service.
Having now particularly described and ascertained the nature of this invention and
in what manner the same is to be performed I declare that what I claim is :-
The new method of continuous manufacture of pure Yeasts above described, and

page_text: the employment of the arrangement of apparatus shown as an example on the
annexed drawing.
The t dos of 1007
H. GARDNER,
166 Fleet Street, London, Patent Agent,
Agent for the said George Eugène Jacquemin.