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Production of active dry baker's yeast.

Lewis, Y. S. and Dwarakanath, C. T. and Johar, D. S. (1958) Production of active dry baker's yeast. Journal of Scientific and Industrial Research, 17A (3). pp. 146-149.

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Active dry baker's yeast has been prepared by growing a strain of Saccharomyces cerevisiae Hansen var. ellipsoideus in a culture medium of the following composition: molasses, 4; ammonium sulphate (or urea), 01; and potassium dihydrogen phosphate, 0.1 per cent. The crop of yeast obtained after 24 hr. of growth was centrifuged and then dried in a current of cool air to a moisture content of 8.0-10.5 per cent. In trehalose content (10-12 per cent) and viability (3.5-4 x 1010 cells/g.), the product compares favourably with imported material and has shelf-life of 6-7 months.

Item Type: Article
Uncontrolled Keywords: Saccharomyces cerevisiae, dry baker's yeast, production
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 19 Yeast
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Nov 2012 07:20
Last Modified: 05 Nov 2012 07:20
URI: http://ir.cftri.com/id/eprint/5062

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