乾燥パン酵母製造に關する研究(第3報) : 市販乾燥パン酵母の保貯性

概要

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The effect of humidity on the retention of activity was experimented by using the commercial baker's yeast. The samples were placed in desiccators of various relative humidities (from 0% to 100%) at 30℃. The activity was measured every fixed period. The results were as follows : 1) For a long storage of dried baker's yeast below 20℃, humidity as low as possible (below 20% relative humidity) is suited.2) When the period, in which the fermentation activity of yeast reduces by half, is chosen as a standard, it has given the best result by storing at 30〜40% relative humidity.3) The limit of drying for the manufacture of dried baker's yeast is considered to be 6〜7% moisture.
公益社団法人日本生物工学会の論文
1953-06-15