Kvasny Prum. 1965; 11(8): 181-182 | DOI: 10.18832/kp1965024

Effect of aeration upon the agglutination of bakery yeast.Peer-reviewed article

A. GINTEROVÁ, L. MITTERHAUSZEROVÁ, O. JANOTKOVÁ

In a series of tests the effects of temperatures and aeration of fermented substrates upon the tendency of bakery yeast to agglutination has been studied. Among the quantities measured during tests was also the amount of oxygen dissolved in the substrate. It has been found out that the interruption of aeration in the period of the maximum propagation of cells results very often in agglutination. This is due to the insufficient amount of oxygen and nutrients required in this stage of fermentation.
(In Slovak, English summary only)

Keywords: aeration, agglutination, bakery yeast

Published: August 1, 1965