Kvasny Prum. 1960; 6(8): 178-180 | DOI: 10.18832/kp1960036

Comparison of biochemical properties of two sorts of baker9s yeast.Peer-reviewed article

A. GINTEROVÁ, V. STUCHLÍK, L. MITTERHAUSZEROVÁ

The ability of yeast to ferment disaccharides have been studied on two samples, one of which was imported fromEngland, the second manufactured inCzechoslovakia. Different behaviour of two sorts of yeast are due to their biochemical features.(In Slovak, English summary only)

Keywords: bakery yeast, biochemical differences

Published: August 1, 1960