Kvasny Prum. 1965; 11(9): 201-204 | DOI: 10.18832/kp1965027

Interpendence between the presence of contaminating microorganisms and agglutination of bakery yeast.Peer-reviewed article

A. GINTEROVÁ, L. MITTERHAUSZEROVÁ, O. JANOTKOVÁ, E. JEŽOVÁ

The authors describe the results of their research works on the effect microorganisms present in bakery yeast have upon its agglutination. In their experiments they isolated contaminating microorganisms from bakery yeast taken from shops. It is true that the presence of contaminating microorganisms contributes to agglutination, but the mechanism of the interdependence and character of influence are rather different from what has till now been accepted as a satisfactory explanation.
(In Slovak, English summary only)

Keywords: contaminating microorganisms, agglutination, bakery yeast

Published: September 1, 1965