FERMENTATION AND AMYLOLYTIC ACTIVITY OF HYBRIDS OF SCHWANNIOMYCES OCCIDENTIALIS AND SACCHAROMYCES CEREVISIAE PRESERVED BY FREEZING
 
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Pol. J. Food Nutr. Sci. 1997;47(4):71–80
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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%.
ISSN:1230-0322