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Editorial Policies
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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
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Volume 71's Reviewers Index
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September 2023 issue has just been published
FERMENTATION AND AMYLOLYTIC ACTIVITY OF HYBRIDS OF SCHWANNIOMYCES OCCIDENTIALIS AND SACCHAROMYCES CEREVISIAE PRESERVED BY FREEZING
Publication date: 1997-12-31
Pol. J. Food Nutr. Sci. 1997;47(4):71–80
KEYWORDS
ABSTRACT
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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