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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

Water-soluble preparations(liquid, paste, powder or granules) obtained from e. g. brewers’ or bakers’ yeast...  2, record 1, English, - yeast%20extract

Record number: 1, Textual support number: 1 CONT

Yeast autolysates are concentrates of the soluble components of yeast cells and in Europe are predominantly produced by autolysis. That is to say, that the cell hydrolysis is performed without addition of other enzymes. Yeast autolysates are known under the name of "yeast extracts" and are mainly used in the fermentation industry as substrates and in the food industry as flavour improvers. In Europe, the major raw material for yeast extract is primary grown high protein yeast (strains of Saccharomyces cerevisiae), which is grown on molasses based media. In the United Kingdom and in the United States, yeast extracts are also manufactured from debittered brewers yeasts (strains of saccharomyces cerevisiae or Saccharomyces uvarum). Other raw materials in use are yeasts such as Kluyveromyces fragilis (fermented on whey) or Candida utilis (grown on high carbohydrate waste-products of the timber industry or on ethanol).  3, record 1, English, - yeast%20extract

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La culture peut être réalisée sur différents milieux : milieu TYE (tryptone 0,4 p. cent, extrait de levure 0,05 p. cent, CaCl2 0,02 p. cent, MgSO4 0,05 p. cent), milieu d'Anacker et Ordal (tryptone 0,5 p. cent, extrait de levure 0,05 p. cent, acétate de sodium 0,02 p. cent, extrait de viande de bœuf 0,02 p.cent) ou mieux milieu d'Anacker et Ordal enrichi (5 p. cent de sérum de veau, 0,5 p. cent de tryptone, 0,05 p. cent d'extrait de levure, 0,02 p. cent d'acétate de sodium et 0,02 p. cent d'extrait de viande de boeuf). Après 48 à 72 heures d'incubation à une température comprise entre 15 et 17°C, on observe des colonies opaques, brillantes, pigmentées en jaune, non adhérentes à la gélose, lisses, circulaires à contours réguliers, d'odeur désagréable (qualifiée parfois d'odeur de fromage). La bactérie cultive à 5 et à 20°C, parfois à 25°C et jamais à 30°C. Aucune culture n'est obtenue sur milieu trypticase soja ou sur un milieu contenant 1 p. cent de NaCl.  2, record 1, French, - extrait%20de%20levure

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

A widely used method for making rye sours, particularly among European rye bread bakers... It consists of three steps or stages that comprise the fresh sour, the basic sour, and the full sour. The required starter is normally taken from the preceding full sour and is mixed with rye flour and water to initiate the first stage, or fresh sour. Yeast is normally omitted in the multiple stage method.  1, record 2, English, - multiple%2Dstage%20method

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

[Une des] trois méthodes de panification au levain de pâte qui sont caractérisées par le nombre de levains fabriqués à partir du chef [...]  1, record 2, French, - travail%20sur%20trois%20levains

Record number: 2, Textual support number: 2 DEF

Le travail sur trois levains, qui comprenait trois enrichissements successifs du chef, a disparu avec l'abandon [...] de la panification au levain de pâte.  1, record 2, French, - travail%20sur%20trois%20levains

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A yeast (commonly Saccharomyces cerevisiae) used or suitable for use as leaven ...  5, record 3, English, - baker%27s%20yeast

Record number: 3, Textual support number: 1 CONT

The two forms of baker's yeast are compressed cakes(also called fresh yeast) and dehydrated granules(dry yeast).  6, record 3, English, - baker%27s%20yeast

Record number: 3, Textual support number: 2 CONT

The term ["baker's yeast" is] now used for what was commonly called distillers’ yeast, namely Saccharomyces cerevisiae, grown on a specially prepared molasses wort and using pure culture seed yeast. Baker's yeast is produced in special factories devoted to its production and not as a by-product of some other fermentation process.  3, record 3, English, - baker%27s%20yeast

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La levure sert, en panification, d'agent de fermentation. Le gaz carbonique et l'alcool éthylique sont les principaux produits obtenus de la fermentation des sucres libres sous l'action de la levure de boulangerie (Saccharomyces cerevisiae).  4, record 3, French, - levure%20de%20boulangerie

Record number: 3, Textual support number: 1 OBS

Saccharomyces : Levures largement utilisées dans les industries alimentaires : boulangerie, brasserie (Saccharomyces cerevisiae) [...]  5, record 3, French, - levure%20de%20boulangerie

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

La levadura de panificación es una especie de la familia Saccharomyces cerevisiae donde los científicos han aislado una cepa que es especialmente adecuada para el proceso de horneado. El nombre es una indicación de la forma en que funciona; sacchar significa que se alimenta de azúcar, myces quiere decir molde, y cerevisiae es una palabra que alguna vez fue usada para la cerveza. Cuando se administra la humedad, la alimentación y el buen ambiente, funcionará apropiadamente. Es de la misma especie utilizada para la producción de bebidas alcohólicas y extractos de sabor.  1, record 3, Spanish, - levadura%20de%20panificaci%C3%B3n

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

[A] steam-cooked bread... made form maize, sugar, salt and baker's yeast... eaten with stew, soup, etc.  1, record 4, English, - aboloo

Record number: 4, Textual support number: 1 OBS

Ablo and aboloo: terms used in West Africa.  3, record 4, English, - aboloo

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Aliment à base de maïs.  1, record 4, French, - aboloo

Record number: 4, Textual support number: 2 OBS

Aboloo; ablo : termes utilisés en Afrique occidentale.  3, record 4, French, - aboloo

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

... a substance used to produce a gas that makes dough or batter lighter during baking. The leaven used in making bread is usually baker's yeast, which when mixed with the dough rapidly ferments the sugars derived from the flour starch.  1, record 5, English, - leaven

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

La fermentation panaire est une fermentation alcoolique provoquée par l'action de ferments qui transforment les sucres, présents dans la pâte, en alcool et en gaz carbonique. Dans leur généralité, les ferments sont des micro-organismes, capables de provoquer une fermentation en transformant dans un milieu approprié les substances "fermentescibles" qui leur conviennent. [...] les ferments authentiques [comprennent] les levures [...]  1, record 5, French, - ferment

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 OBS

Levadura.  1, record 5, Spanish, - fermento

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

fresh (not dried) yeast that is extruded and cut into a cake form. It must be refrigerated at all times and has a relatively short shelf life of 4-6 weeks.  5, record 6, English, - compressed%20yeast

Record number: 6, Textual support number: 1 OBS

[It is] moulded into a compressed bar and cut off in 1-lb. lengths, but the current method is the now-popular granulated form - not to be confused with dried yeast.  6, record 6, English, - compressed%20yeast

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Les principaux apports faits par les boulangers autrichiens à cette industrie ont été la levure comprimée (qui a remplacé la levure de bière), l'adoption d'un malt diastasique, la reconnaissance de la granulométrie des farines et de la nécessité du contrôle de la fermentation et des conditions de cuisson.  1, record 6, French, - levure%20comprim%C3%A9e

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Unlike their European neighbours, Spanish bakers and consumers prefer breads produced on a sour-fermentatin method to breads made with compressed yeast, although some yeast-leavened bread is produced in the larger urban areas. Two principal types of bread are baked in Spain : namely Viennese types and hard types. Hard breads are make from a very stiff dough of low absorption(35%) which is often hand mixed and milled through a dough brake(bregadora). Both types of bread are baked on the hearth of the oven and are made in weights varying from 0. 5 to 2. 75 kilograms.  1, record 7, English, - dough%20brake%20%28bregadora%29

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Contrairement à leurs voisins européens, les boulangers et les consommateurs espagnols préfèrent les pains obtenus par procédé de fermentation acide aux pains à levure pressée, bien que l'on produise dans les villes plus importantes du pain levé à la levure. Deux types principaux de pain sont fabriqués en Espagne : les types viennois et les types durs. Ces derniers sont faits d'une pâte très ferme, de faible hydratation (35%), qui est souvent malaxée à la main et passée au cylindre laminoir ("bregadora"). Ces deux types de pain sont cuits sur la sole du four et leur poids varie de 0,5 à 2,75 kilogrammes.  1, record 7, French, - cylindre%20laminoir%20%28bregadora%29

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Unlike their European neighbours, Spanish bakers and consumers prefer breads produced on a sour-fermentatin method to breads made with compressed yeast, although some yeast-leavened bread is produced in the larger urban areas. Two principal types of bread are baked in Spain : namely Viennese types and hard types. Hard breads are make from a very stiff dough of low absorption(35%) which is often hand mixed and milled through a dough brake(bregadora). Both types of bread are baked on the hearth of the oven and are made in weights varying from 0. 5 to 2. 75 kilograms.  1, record 8, English, - sour%2Dfermentation%20method

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Contrairement à leurs voisins européens, les boulangers et les consommateurs espagnols préfèrent les pains obtenus par procédé de fermentation acide aux pains à levure pressée, bien que l'on produise dans les villes plus importantes du pain levé à la levure. Deux types principaux de pain sont fabriqués en Espagne : les types viennois et les types durs. Ces derniers sont faits d'une pâte très ferme, de faible hydratation (35%), qui est souvent malaxée à la main et passée au cylindre laminoir ("bregadora"). Ces deux types de pain sont cuits sur la sole du four et leur poids varie de 0,5 à 2,75 kilogrammes.  1, record 8, French, - proc%C3%A9d%C3%A9%20de%20fermentation%20acide

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A species of yeast commonly used in baking and in brewing malt liquor; bakers’ or brewers’ yeast.  2, record 9, English, - Saccharomyces%20cerevisiae

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Nous nous sommes alors attachés à étudier en détail la transformation du gène qui code pour le RNA de transfert d'un acide aminé, la tyrosine dans la levure de boulanger (Saccharomyces cerevisiae).  2, record 9, French, - Saccharomyces%20cerevisiae

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

There are even wider contrasts between local methods to produce bakers’ or brewers’ yeast and the biochemical engineering operations used to obtain microbial protein. The processing techniques may be all-important in determining the composition and structure, the nutritional value and health safety of the food as eaten, in contrast to the composition and other properties of freshly harvested material...  1, record 11, English, - processing%20technique

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Baker's yeast Glycan... [is an] emulsifier, stabilizer, gelling agent or thickener in unstandardized foods-good manufacturing practice levels.  2, record 12, English, - baker%27s%20yeast%20Glycan

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

«Glycan» est fort probablement une marque de commerce, mais aucune source ne le précise.  2, record 12, French, - levure%20de%20boulanger%20Glycan

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

The first investigations into whey fermentation were carried out during the last war [In the fifties, workers in America] found that the most suitable organism was Saccharomyces fragilis(later renamed Kluyveromyces fragilis), a relative of the well-known baker's and brewer's yeast Saccharomyces cerevisiae. The main difference between these two yeasts is that the former ferments lactose, whilst the latter does not.  1, record 13, English, - lactic%20yeast

Record number: 13, Textual support number: 2 CONT

Composition of Bel Lactic Yeast. [The] yeasts produced by Bel from whey are all strains of K. fragilis (...) Both human and animal grade yeasts are produced.  1, record 13, English, - lactic%20yeast

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

L'emploi de ferments lactiques, pratiquement inconnu chez nous, est assez généralisé en U.R.S.S. en boulangerie. En France, il est limité et encore très petitement, à la pharmacie, qui utilise thérapeutiquement des levures ou ferments lactiques.  2, record 13, French, - levure%20lactique

Record 13,  Textual support,  Spanish