Kvasny Prum. 1965; 11(5): 103-108 | DOI: 10.18832/kp1965015

Effect of the presence of false yeast upon baking properties of true yeast.Peer-reviewed article

R. KUBÍČEK, A. HOUSKOVÁ

The article deals with changes of baking properties of true yeast caused by the presence of contaminating false yeast. Contaminating yeast was isolated, identified as Candida robusta, propagated and then tested by employing methods specified in Czechoslovak State Standards (ČSN). Experiments were aimed at ascertaining, whether or not the presence of false yeast deteriorates leavening of dough and stability of yeast. The results of the study indicate that the presence of Candida robusta in proportions up to 10 % [expressed in percentage of biological substance] has no undesirable effect upon baking properties of true yeast, improving at the same time slightly its stability.
(In Czech, English summary only)

Keywords: false yeasts, bakery yeasts, properties

Published: May 1, 1965