Kvasny Prum. 1988; 34(2): 45-47 | DOI: 10.18832/kp1988008

Microecological factors underlying the activity of yeasts in foods.Peer-reviewed article

T. DEÁK

Principals of ecology of yeasts in foods and beverages and conditions preventing the undesirable activity of food spoiling microorganism, are presented. The importance of elimination or inactivation of harmful yeasts by psychical and chemical means is underlined.
(In Slovak, English summary only)

Keywords: microecological factors, yeasts, foods, acitivity, beverages

Published: February 1, 1988