Antimicrobial preparation from fermentation yeast precipitate

Abstract

Provided are methods of making and using an antimicrobial composition, optionally including adding one or more enzymes to a suspension of lees, wherein the lees was formed by fermenting fruit with yeast and the one or more optional enzymes comprise a protease, a carbohydrase, or a combination of a protease and a carbohydrase; and forming a dried lees by drying the lees. In some examples the fruit includes chardonnay grapes, pinot noir grapes, cabernet franc grapes, or a combination of any two or more of chardonnay grapes, pinot noir grapes, and cabernet franc grapes; the yeast includes one or more Saccharomyces cerevisiae strains of yeast; and drying the lees by heating it. In some examples, trub made from fermenting a grain such as barley is used instead of lees. An antimicrobial composition made as provided may be administered to an animal to inhibit bacterial growth.

1 - 54 . (canceled) 
     
     
         55 . A method of making an antimicrobial composition, comprising:
 forming a fermentation residual yeast precipitate and heating the fermentation residual yeast precipitate at between 90° F. and 200° F., wherein   the residual yeast precipitate is selected from wine lees and beer lees.   
     
     
         56 . The method of  claim 55 , wherein forming comprises vinification from a varietal of grapes, the residual yeast precipitate comprises wine lees and the varietal of grapes is selected from chardonnay, pinot noir, cabernet sauvignon, cabernet franc, grenache, malbec, merlot, riesling, sauvignon blanc, semillon, syrah, tempranillo, viognier, and any combination of two or more of the foregoing. 
     
     
         57 . The method of  claim 56 , wherein the varietal of grapes comprises chardonnay. 
     
     
         58 . The method of  claim 56 , wherein the varietal of grapes comprises pinot noir. 
     
     
         59 . The method of  claim 56 , wherein the varietal of grapes comprises cabernet franc. 
     
     
         60 . The method of  claim 56 , wherein the yeast comprises a strain of yeast and the strain of yeast is selected from one or more  Saccharomyces  yeast strain, one or more Brettanomyces yeast strain, one or more  Candida  yeast strain, one or more Kloeckera yeast strain, one or more  Schizosaccharomyces  yeast strain, one or more  Aureobasidium  yeast strain, and any combination of two or more of the foregoing. 
     
     
         61 . The method of  claim 56 , wherein the yeast comprises one or more  Saccharomyces  yeast strain. 
     
     
         62 . The method of  claim 61 , wherein the one or more  Saccharomyces  yeast strain is selected from one or more  Saccharomyces cerevisiae  yeast strain, one or more  Saccharomyces bayanus  yeast strain, one or more  Saccharomyces beticus  yeast strain, one or more  Saccharomyces fermentati  yeast strain, one or more  Saccharomyces paradoxus  yeast strain, one or more  Saccharomyces pastorianus  yeast strain, one or more  Saccharomyces uvarum  yeast strain, and any combination of two or more of the foregoing. 
     
     
         63 . The method of  claim 56 , wherein heating the fermentation residual yeast precipitate comprises heating the fermentation residual yeast precipitate at between 110° F. and 130° F. 
     
     
         64 . The method of  claim 55 , wherein forming comprises brewing beer from a substance, the substance comprises barley, and the residual yeast precipitate comprises beer lees. 
     
     
         65 . The method of  claim 64 , wherein the substance further comprises one or more of malt, molasses, honey, wheat, rye, rice, and oat. 
     
     
         66 . The method of  claim 64 , wherein the yeast comprises a strain of yeast and the strain of yeast is selected from one or more  Saccharomyces  yeast strain, one or more Brettanomyces yeast strain, one or more  Candida  yeast strain, one or more Kloeckera yeast strain, one or more  Schizosaccharomyces  yeast strain, one or more  Aureobasidium  yeast strain, and any combination of two or more of the foregoing. 
     
     
         67 . The method of  claim 64 , wherein the yeast comprises one or more  Saccharomyces  yeast strain. 
     
     
         68 . The method of  claim 67 , wherein the one or more  Saccharomyces  yeast strain is selected from the group consisting of one or more  Saccharomyces cerevisiae  yeast strain, one or more  Saccharomyces bayanus  yeast strain, one or more  Saccharomyces beticus  yeast strain, one or more  Saccharomyces fermentati  yeast strain, one or more  Saccharomyces paradoxus  yeast strain, one or more  Saccharomyces pastorianus  yeast strain, one or more  Saccharomyces uvarum  yeast strain, or any combination of two or more of the foregoing. 
     
     
         69 . The method of  claim 64 , wherein heating the fermentation residual yeast precipitate comprises heating the fermentation residual yeast precipitate at between 110° F. and 130° F. 
     
     
         70 . A method of making an antimicrobial composition, comprising:
 obtaining wine lees and heating the wine lees at between 90° F. and 200° F.   
     
     
         71 . The method of  claim 70 , wherein the wine lees was formed from making wine from a varietal of grapes and the varietal of grapes was selected from chardonnay, pinot noir, cabernet sauvignon, cabernet franc, grenache, malbec, merlot, riesling, sauvignon blanc, semillon, syrah, tempranillo, viognier, and any combination of two or more of the foregoing. 
     
     
         72 . A method of making an antimicrobial composition, comprising:
 obtaining beer lees formed from brewing beer from barley and heating the beer lees at between 90° F. and 200° F.   
     
     
         73 . The method of  claim 72 , further comprising wherein brewing beer from barley further comprised brewing beer from one or more of malt, molasses, honey, wheat, rye, malt, and oat. 
     
     
         74 . The method of  claim 55 , further comprising reducing the water content of the fermentation residual yeast precipitate to less than 1% w/w. 
     
     
         75 . The method of  claim 70 , further comprising reducing the water content of the wine lees to less than 1% w/w. 
     
     
         76 . The method of  claim 72 , further comprising reducing the water content of the beer lees to less than 1% w/w. 
     
     
         77 . A method, comprising feeding an antimicrobial composition to an subject, wherein the antimicrobial composition was made by the method of  claim 74 .