Kvasny Prum. 1965; 11(6): 130-134 | DOI: 10.18832/kp1965018

Short-time exposure of yeast to temperature 50 - 60 ˚C and their effect.Peer-reviewed article

R. KUBÍČEK, Z. ZAVADIL

A series of tests has been carried out to study the reasons, why yeast under certain circumstances looses its activity without showing any signs of deterioration, as far as its appearance is concerned. The samples were exposed to short-time thermal impacts which affected their activity very unfavourably. At 40 -45 °Cthe yeast starts to loose very rapidly its aktivity through the disruption of its enzymatic complex. Vitality is not affected and at fermentation the enzymatic system regenerates requiring in sugar solution or dough only one hour.
(In Czech, English summary only)

Keywords: temperature, yeats

Published: June 1, 1965