US PATENT SUBCLASS 435 / 255.1
.~.~ Yeast

Current as of: June, 1999
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435 /   HD   CHEMISTRY: MOLECULAR BIOLOGY AND MICROBIOLOGY

243  DF  MICRO-ORGANISM, PER SE (E.G., PROTOZOA, ETC.); COMPOSITIONS THEREOF; PROCES OF PROPAGATING, MAINTAINING OR PRESERVING MICRO-ORGANISMS OR COMPOSITIONS THEREOF; PROCESS OF PREPARING OR ISOLATING A COMPOSITION CONTAINING A MICRO-ORGANISM; CULTURE MEDIA THEREFOR {14}
254.1  DF  .~ Fungi {10}
255.1.~.~ Yeast {6}
255.2  DF  .~.~.~> Saccharomyces {1}
255.3  DF  .~.~.~> Cryptococcus
255.4  DF  .~.~.~> Candida or torulopsis
255.5  DF  .~.~.~> Pichia
255.6  DF  .~.~.~> Hansenula
255.7  DF  .~.~.~> Culture media, per se, or technique

DEFINITION

Classification: 435/255.1

Yeast:

(under subclass 254.1) Subject matter wherein the fungus is a yeast.

(1) Note. Disposition of yeast patents claimed or disclosed (a) as an edible, (b) as a component in an edible, or (c) as a single source material for producing protein useful in making an edible: (a) Yeast with a claimed or solely disclosed utility as a foodstuff in the form it is produced by a Class 435 process is classifiable in Class 426; (b) Yeast claimed or disclosed as a component of an edible is classifiable in Class 426 if the claim or disclosure is that the yeast is a food supplement and is not medicative (i.e., used to alleviate a disease) in which case placement in Class 424 is proper; (c) Refined or crude yeast protein is not classifiable in Class 426 solely on the basis of a Class 426 utility. Refined yeast protein is classifiable in Class 530. Crude yeast is usually disposed of on the basis of utility.

SEE OR SEARCH THIS CLASS, SUBCLASS:

224, for subject matter wherein the source of a proteinase enzyme is a yeast.