EVALUATION OF SURVIVABILITY AND BIOACTIVITY OF SACCHAROMYCES CEREVISIAE IN BREAD DOUGH
One of the most significant current discussions in dough fermentation is survivability and bioactivity of Saccharomyces cerevisiae. In this study, four samples of instant dry yeast (all the yeast strains are active dry type) were evaluated by epifluorescence light microscopy using 0.2 % fluorescein...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2017-10-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201703&vol=3&aid=4615 |