Kvasny Prum. 1960; 6(9): 198-203 | DOI: 10.18832/kp1960040

Manufacturing biologically active yeast on production scale.Peer-reviewed article

V. STUCHLÍK, M. ČUNDERLÍKOVÁ, P. GRODOVSKÝ HANULA

One strain was selected from an imported yeast sample and was then cultivated alternatively on molasses and maltose worts. Yeast produced in this way has double the leavening capacity as compared with yeast cultivated on molasses wort only. Increased activity of yeast results in improving the quality of pastry and shortening the leavening period by approximately 50 %.
(In Slovak, English summary only)

Keywords: biologically active yeast, production, molasses

Published: September 1, 1960