The characteristics of some brewer's yeast strains - short report

• Autorzy: Misiewicz A , Ilnicka-Olejniczak O.
• Języki publikacji: EN

Abstrakty

EN

Some of the industrial brewer's yeasts strains preserved in the collection of the Institute of Agro-Food Biotechnology for 35 years were studied. Fermentation energy and velocity, apparent attenuation and yeast sediment layer was checked according to methods used in the Institute.

Słowa kluczowe

EN

biotechnological property; brewery yeast; preservation; fermentation velocity; yeast strain; fermentation energy

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 1996
• Tom: 05
• Numer: 1
• Opis fizyczny: p.95-99,fig.

Twórcy

autor

Misiewicz A

• Institute of Agro-Food Biotechnology, ul.Rakowiecka 36, 02-532 Warsaw, Poland

autor

Ilnicka-Olejniczak O.