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Effect of aeration intensity on the biochemical composition of baker's yeast. II. Activities of the oxidative enzymes

โœ Scribed by Erkki Oura

Publisher
John Wiley and Sons
Year
1974
Tongue
English
Weight
656 KB
Volume
16
Category
Article
ISSN
0006-3592

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## Abstract A series of baker's yeast continuous cultivations were made using different intensities of aeration. The experimental conditions were such as to eliminate the effects caused by high glucose concentrations in the medium on the formation of enzymes. The variation in activity of several en

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