Aeration and Foam Control in Baker's Yeast Production: Mapping Patents.

A key ingredient in the baking industry, baker's yeast must be produced under strict controlled conditions. High yields of baker's yeast cannot be attained unless a huge quantity of air is injected into fermentation vats. This review of 245 patent specifications shows that inventors have paid much attention to the distribution of fine air bubbles in order to optimize oxygen transfer to the yeast cells.

Explaining the Serological Characteristics of Streptococcus suis Serotypes 1 and 1/2 from Their Capsular Polysaccharide Structure and Biosynthesis.

The capsular polysaccharide (CPS) is a major virulence factor in many encapsulated pathogens, as it is the case for Streptococcus suis, an important swine pathogen and emerging zoonotic agent. Moreover, the CPS is the antigen at the origin of S. suis classification into serotypes.

Mapping Early Patents on Baker's Yeast Manufacture.

  In the 19th century, bread had a pronounced acidic taste and a nonuniform appearance, as shown by a review of 178 early patents families on baker's yeast manufacture. This was largely due to the unpredictable nature of baker's yeast, which was generally grown under empiric conditions in nonsterile dough or liquid prepared with saccharified cereals. Inventors were mainly interested in techniques to increase yields of pressed yeast through media formulation, infection control, and automation of biomass separation and packaging.