Kvasny Prum. 1964; 10(2): 36-39 | DOI: 10.18832/kp1964006

Semi-continuous method of making biologically active yeast.Peer-reviewed article

P. HANULA, M. ČUNDERLÍKOVÁ

A new semi-continuous technology of preparing biologically active yeast, based on a 4-vat scheme, has been introduced to verify the stability of biological activity of α-glucosidase-maltase yeast. Besides the semi-continuous technology the experimental work was characterized by the use of molasses as a sole substrate. The product was very active in all the phases of the process being in no respect inferior to yeast processed by batch methods. The biologically active yeast has many advantages as compared with convetional types. It shortens the yeasting time of dough, is extremely intensive in maltose and offers dough with prolonged stability.
(In Slovak, English summary only)

Keywords: semi-contonuous method, technology, yeast

Published: February 1, 1964