Kvasny Prum. 1963; 9(1): 11-14 | DOI: 10.18832/kp1963002

Flocculation of yeast.Peer-reviewed article

A. GINTEROVÁ

The article deals with troubles caused by flocculation at factories producing baker´s yeast. The problems of flocculation are extremely important and must be duly understood prior to changing existing batch technology to continuous one. The knowledge of the nature of processes taking place is at present not deep enough to explain the reasons of flocculation, let alone to suggest effective countermeasures.
(In Slovak, English summary only)

Keywords: yeasts, aglutination

Published: January 1, 1963