John Hein-Hartmann (asker) Dec 16, 2013:

Hi rainerc, yes, that is what I was thinking too, which is why I posted this in the first place. Unfortunately, I haven't been able to find anything that seems to clearly be an equivalent in English even though I have read a number of descriptions of such procedures, including the one you so kindly provided. In the meantime, I had to deliver the translation this morning, but have left a translator's note to indicate my doubts about the translation.

rainerc (X) Dec 16, 2013:

only a critical eye The point I'm trying to make is that 'Anteigung' may have remained in German, but I doubt it's use in English - in the biotechnological context of protein synthesis, that is. You will NOT find a single reference to 'dough(ing)' in this context. The references provided only refer to actual doughs/pastes in the physical sense. 'Anteigung' probably refers to the addition of the enzyme which initiates the fermentation process.

John Hein-Hartmann (asker) Dec 15, 2013:

Thank you, rainerc, for your input. Yes, I have an issue with this too. However, it is possible that the term has been borrowed from a traditional fermentation procedure such as bread-making event though no dough as such is involved. This seems to be supported by the answer given and the support it has received.

rainerc (X) Dec 15, 2013:

typical preparation This patent http://www.google.com/patents/WO2011113601A1?cl=en&hl=de describes the preparation of a recombinant protein. There is no mention of a 'dough' - have a good look at the SOP at hand and compare the two procedures.

rainerc (X) Dec 15, 2013:

need more context You may want to take a closer look at the SOP, before deciding whether 'Anteigung' is indeed the correct term. It will be impossible to make a dough from a nutrient solution!