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- W2019388507 abstract "The production of low-temperature thermally-dried cells of Saccharomyces cerevisiae at 32 °C is examined in the present investigation. Cells are obtained in a thin layer after heating for 4 h in an incubator. This thermally-dried starter culture showed acceptable fermentation efficiency, proved by repeated batch fermentations of glucose. The starter culture, when compared with freeze-dried cells, showed better fermentation ability. Storage of thermally-dried S. cerevisiae for one month showed resistance to loss of fermentation efficiency. The chemical composition of volatiles produced during fermentation were similar to those obtained with freeze-dried and wet starter culture fermentations. The thermally-dried cells effectively ferment at low temperatures." @default.
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- W2019388507 date "2008-10-01" @default.
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- W2019388507 title "Low-temperature thermal drying of Saccharomyces cerevisiae starter culture for food production" @default.
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- W2019388507 doi "https://doi.org/10.1016/j.foodchem.2008.02.041" @default.
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