Kvasny Prum. 1962; 8(12): 272-281 | DOI: 10.18832/kp1962040

Bacterial infections occurring in food yeasts in manufacturing stage.Peer-reviewed article

A. ČEJKOVÁ, H. NĚMČANSKÁ, J. VINTIKA

The article deals with the results of bacteriological analyses of mashes and final products at industrial plants manufacturing the torula yeast and yeasty food. It has been confirmed that bacterial infection can be suppressed by providing optimum conditions for yeast propagation, supposing the substrate is not infested beyong certain limits and the strain of yeast is physiologically sound and vigorous. Hot method of preparint mash is recommended, when heavily infested substrates are to be processed.
(In Czech, English summary only)

Keywords: bacterial infection, fodder yeast

Published: December 1, 1962