Kvasny Prum. 1959; 5(6): 137-139 | DOI: 10.18832/kp1959015

Application of formic acid for preserving yeast.Peer-reviewed article

J. STANĚK

Brewery yeast is a valuable raw material for manufacturing nutrive food, but it is not utilized so far on desirable scale owing to the difficulties connected with storing, pressing and transport. It has been found that the addition of a small amount of formic acid i.e. from 0,2 to 0,5% prevents bacterial decomposition of yeast and facilitates thus collecting and storing at normal temperatures. Since the yeast has no tendency to expand, it can be transported in closed vessels in loose state. In subsequent drying process practically all the formic acid present in yeast is removed by escaping water so that the final product has the same quality as if manufactured of fresh yeast. The long storing period does not affect the quality of food manufactured of preserved yeast.
(In Czech, English summary only)

Keywords: formic acid, preservation, yeast

Published: June 1, 1959