Kvasny Prum. 1964; 10(9): 207-208 | DOI: 10.18832/kp1964029

Effect of overfermented mash on yeast agglutination.Peer-reviewed article

A. GINTEROVÁ, L. MITTERHAUSZEROVÁ, O. JANOTKOVÁ

A series of experiments were carried out to investigate, whether it is possible to cause agglutination of baker9s yeast in sound, non agglutinated suspension by introducing into it agglutinated mash. Bacteriologic filters were employed for sterilization of mash. The results indicie that agglutination cannot be caused this way.
(In Slovak, English summary only)

Keywords: overfermented mash, agglutination, bakery yeast

Published: September 1, 1964