[Physiological and bio-chemical peculiarities of baking yeast cultivation in media containing mineral selenium]
2005
Zhakova, K.I. | Romanov, S.L. | Kovalenko, L.F. | Zaichenko, O.A.(Belarus Research and Design-Technlogical Inst. of Foodstuffs, Minsk (Belarus))
The information about influence of a microelement of selenium (Se) on an organism of the person has been presented. The results of the researches of influence of mineral selenium into physiological and biochemical features of baking yeast have been discovered. The dynamics of a change of the such famous biochemical parameters as zymasie’s and maltasie’s activities and specific growth rate have been investigated. Concentration of a selenium source has been established that allow to receive the baking yeast enriched with selenium having high quality indicators
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