Kvasny Prum. 1972; 18(8): 185-187 | DOI: 10.18832/kp1972015

Factors contributing to the propagation of yeast in nonalcoholic beverages.Peer-reviewed article

L. ŠVORCOVÁ

The results of a series of experiments confirm that temperatures in the 10 - 25°C range have no influence upon the propagation speed and maximum number of cells. The presence of oxygen and organic maters of protein character shortens - at higher temperatures - the logarithmic phase, so that transition into exponential phase is faster. Maximum value is reached sooner and maximum number of cells is by one order higher. In sweetened mineral water the propagation of yeast depends on several other factors which so far cannot be defined.
(In Czech, English summary only)

Keywords: non-alcoholic beverages, yeast, propagation

Published: August 1, 1972