Kvasny Prum. 1963; 9(3): 57-61 | DOI: 10.18832/kp1963007

Ageing and maturing of baker´s yeast.Peer-reviewed article

R. KUBÍČEK, Z. POTĚŠIL

The process of yeast ageing has been studied to find the reasons of differences between the actual durability of product and durability determined by laboratory tests with yeast liquefied at 35 ˚C. It has been ascertained, that the behavior of yeast depends largely upon the stage of its maturity, i. e. upon its enzymatic activity. The maturing process continues during the storing period. The durability tests based upon liquefaction are not quite reliable, since their results are effected by ageing and maturing factors an may therefore differ.
(In Czech, English summary only)

Keywords: bakery yeasts, ageing, maturing

Published: March 1, 1963