乾燥パン酵母製造に關する研究 (第1報) : 通風乾燥中の活力の消長

概要

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Experimented how the activity changed according to the decrease of water content in the course of forced air drying, by using the commercial bakers yeast.1. The relations of water content of the yeast cells dried at different temperature and duration to the fermentation power and the number of libing cells, expressed in percentage of the initial value, were as follows. [table]2. Complete drying of press yeast diminished rapidly the fermentation power and the number of living cells.3. Drying is not fatal to the yeast cell so long as it contains 50% water.4. The drying temperature suitable for the industrial making of dried baker's veast is considered to be 30℃.
公益社団法人日本生物工学会の論文
1951-02-15