Kvasny Prum. 1957; 3(8): 178-180 | DOI: 10.18832/kp1957034

The use of yeast from the alcohol production as the baker's yeast.Peer-reviewed article

J. BARTA, M. ROSA

The authors endeavoured to test the possibility of using the distiller9s yeast instead of baker's yeast for the above mentioned purposes. They made comparison test as regards fermentation ability and investigated the formation of CO₂ in maltose and glucose medium. Only the practical experiments will show, whether the use of distiller's yeast for this purpose is possible.
(In Czech, English summary only)

Keywords: bakery yeast, molasses, distillation

Published: August 1, 1957