摘要
In the production of fermented foods, long‐term preservation of the activity of microbial starters is a critical issue. The aim of this review was to determine key challenges in the production and use of active dry yeast over time and to compare statistics on letters patent for inventions and applied scientific articles as indicators of technological evolution. The review covers 280 original patent specifications and 212 applied scientific articles issued between 1796 and 2018, not including documents in basic science or without obvious application in fermented foods. The main subject matter was baking and the other entries applied to wine and, to a lesser extent, beer and spirits. Very popular in patents granted in the 19th century until about 1935 but ignored in the scientific literature, dehydrated yeast preparations often consisted of wet biomass concentrates mixed with large amounts of water‐absorbing agents. Long‐term survival of dehydrated yeast cells progressively improved with specific strains, growth conditions, and, to a lesser extent, drying conditions. Since the 1990s, both inventors and scientists have mainly targeted yeast cells protection during rehydration, a most critical factor. Proper review of the scientific literature would be incomplete unless it includes patents, a much ignored but relevant source of information.
摘要译文
在发酵食品的生产中，长期保存微生物启动剂的活性是一个关键问题。本评价的目的是确定活性干酵母的生产和使用中的关键挑战，并比较发明专利和应用科学文章作为技术进化指标的统计数据。该审查涵盖了270项原始专利说明书和2196年至2018年间发布的212篇应用科学论文，不包括基础科学文献或在发酵食品中没有明显应用的文件。主要主题是烘焙，其他条目适用于葡萄酒，在较小程度上适用于啤酒和烈酒。在19世纪至1935年左右授予的专利中非常受欢迎但在科学文献中被忽略，脱水酵母制剂通常由与大量吸水剂混合的湿生物质浓缩物组成。脱水酵母细胞的长期存活率随着特定菌株，生长条件以及在较小程度上干燥条件而逐渐改善。自20世纪90年代以来，发明者和科学家都主要在补液过程中针对酵母细胞进行保护，这是最关键的因素。除非包含专利，这是一个被忽视但相关的信息来源，否则对科学文献的正确审查将是不完整的。
Pierre Gélinas[1]. Active Dry Yeast: Lessons from Patents and Science[J]. Comprehensive Reviews in Food Science and Food Safety, 2019,18(4): 1227-1255