Quick search
Go!

EFECTUL UNOR TRATAMENTE FIZICO – CHIMICE ASUPRA CONSERVABILITATII DROJDIEI DE PANIFICATIE


DABIJA ADRIANA
S.C. „BERE-LICHIOR MARGINENI” S.A. BACĂU

Issue:

SCSCC6, Volume I

Section:

Volume I (2000)

Abstract:

The effect of some physical (shaking, aeration) and chemical treatments (acid, salts, oxidants) upon the fermentative capacity of Saccharomyces cerevisiae was studied both for a yeast suspension and a compressed yeast industrially produced by S.C. „Bere-Lichior Margineni” S.A. Bacau. Using 0.5 g H2O2/100 g biomass, which have an oxidant effect upon the SH group and which stimulate the intracellular protease, or 50 g formic acid/100 g biomass, which has a bacteriostatic effect, the shelf life of the yeast was extended with a period of 12-22 days.

Keywords:

Saccharimyces cerevisiae, autolysis, biological stability.

Code [ID]:

CSCC6200001V00S01A0015 [0001309]

Full paper:

Download pdf


Copyright (c) 1995-2007 University of Bacău