Kvasny Prum. 1965; 11(2): 41-43 | DOI: 10.18832/kp1965006

Some properties of agglutinated bakery yeast.Peer-reviewed article

A. GINTEROVÁ, L. MITTERHAUSZEROVÁ, O. JANOTKOVÁ

There are two basically different types of agglutination taking place in bakery yeast, one in the form of flakes, the other in grains. This two types differ in several respects as e. g. in the appearance of the yeast agglomerations, resistance against acids and behavior at extended cultivation. Some inherent reasons of differences are presented and discussed. In yeast plants agglutination in flakes prevails.
(In Slovak, English summary only)

Keywords: bakery yeasts, agglutination, properties

Published: February 1, 1965