FERMENTATION AND AMYLOLYTIC ACTIVITY OF HYBRIDS OF  SCHWANNIOMYCES  OCCIDENTIALIS  AND  SACCHAROMYCES CEREVISIAE  PRESERVED BY FREEZING

The aim of the study was to determine the applicability of yeast freezing at - 40⁰C in the 1:1 mixture of milk and DMSO to storage of amylolytic-fermenting hybrids of S. occidentalis and S. cerevisiae, and preservation of their enzymatic properties. The results obtained proved that the hybrids preserved by freezing were characterized by stability of fermentation characteristics only, while their amylolytic abilities significantly by 47%.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.