乾燥パン酵母製造に關する研究 (第2報) : 眞空乾燥中の活力の消長

概要

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Experimented how the activity changed in the course of vacuum drying, by using the commercial baker's yeast. It was compared with the results of forced air drying.1. At the beginning of vacuum drying its influence upon the yeast is little. As for the other points differences can scarcely be found from the ventilation drying.2. When the yeast is dried at the temperature under 30℃, the fermentation power is not weakened under about 50% at worst, and the number of living cells is 70%.3. Drying is not fatal to the yeast cell so long as its water content is yet 50%.4. The vacuumdrying is little suitable compared with ventilation drying for the making of dried baker's yeast.
公益社団法人日本生物工学会の論文
1951-03-15