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. |