Osmoactive preservation of brewer's yeasts
β Scribed by W. Bednarski; J. Leman; S. Poznanski
- Publisher
- Elsevier Science
- Year
- 1983
- Weight
- 442 KB
- Volume
- 8
- Category
- Article
- ISSN
- 0141-4607
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
The analysis of spent brewer's yeast slurry exhibited a five-day biochemical oxygen demand (B.O.D.) of 158400 mg/l at 20% yeast concentration. A treatment process for debittering was tried. The steps include removal of extraneous materials, reduction of the viscosity of slurry, debittering the yeast
Straight-chain C13-C18 fatty acids, added together with aspartic acid to a biotin-free medium, are capable of promoting the growth of baker's yeast under aerobic conditions. The effect of biotin is compensated by oleic acid and palmitoleic acid, and the influence of elaidic acid, like that of steari
The separation of yeast at the tnd of a beer fermentation depends on the ability of the yeast to become flocculent, form floes and sediment to the bottom of the fermenter. To monitor these processes an on-line method has been developed. With the instrument, a Photometric Dispersion Analyser, it is p