Kvasny Prum. 1988; 34(4): 107-110 | DOI: 10.18832/kp1988017

Total fractionation of yeast. I. Literature review.Peer-reviewed article

E. ŠTURDÍK, R. KOLÁR

The present state of a production of interesting compounds from yeasts, such as edible proteins, nucleic acids, raw-materials for a production of flavour, immunoactive glucans, ergosterol for pharmacy and agriculture but also more complex preparates (dietetic concentrates, yeast extract, edible grade biosorbents etc.), is evaluated in the article.
(In Slovak, English summary only)

Keywords: NOT AVAILABLE

Published: April 1, 1988