ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
Registr. No.: MK SR 9/7

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Baking quality of biologically active yeast. I. Analytical comparison

A. Ginterová, Ľ. Mitterhauszerová, and E. Polányi

Zentrales Forschungsinstitut für die Nahrungsmittelindustrie. Zweiginstitut in Bratislava

 

Abstract: Biol. activity of Trenc´in yeast (I) (manufd. in Tren´cin, Slovakia) of export quality was compared with yeast (II), manufd. in England, by anal. and Warburg methods. The greater biol. activity of II is caused by an increased ability to ferment sucrose and esp. maltose. The higher amt. of α-glucosidase in II is more stable and less dependent on the substrate than in I.

Full paper in Portable Document Format: 149a646.pdf (in Slovak)

 

Chemical Papers 14 (9) 646–651 (1960)

Wednesday, May 22, 2024

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