Effect of storage on stability of selected quality characteristics of yeast and compressed yeast
2000
Tuszynski, T. | Rykala-Ziobro, M. (Akademia Rolnicza, Krakow (Poland). Zaklad Technologii Fermentacji i Mikrobiologii Technicznej) | Gambus, H. (Akademia Rolnicza, Krakow (Poland). Katedra Technologii Weglowodanow) | Milarski, K.
Baker yeast Saccharomyces cerevisiae (strain B1) in the form of yeast milk obtained from molasses vort after centrifugation and compressed yeast from the same batch of yeast milk were used in experiment aiming to determine their quality as affected by storage. The samples were stored in cool conditions (4-6 deg C, 12 days) and at room temperature (20-22 deg C, 5 days). The samples were analysed to determined their physical and chemical stability (pH, dry weight, rising power, trehalose content, fermentation activity) and microbiological purity
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