Kvasny Prum. 1961; 7(4): 78-80 | DOI: 10.18832/kp1961016

Relation between endogenic respiration and durability of baker9s yeast.Peer-reviewed article

L. MITTERHAUSZEROVÁ, A. GINTEROVÁ, V. STUCHLÍK

A new method is suggested for determining the durability of yeast by measuring the intensity of endogenic respiration. The respiration process is reflected in the oxygen consumption measured with the Warburg apparatus. Several samples of yeast have been tested and the results presented in the form of diagrams show a remarkable accuracy of the described method.
(In Slovak, English summary only)

Keywords: bakery yeast, durability, endogenic respiration

Published: April 1, 1961