RESEARCH REGARDING THE INFLUENCE OF BETA IRRADIATION ON THE ENZYMATIC ACTIVITY OF BAKER’S YEAST
The biotechnological properties and the maltase activity of baker’s yeast were investigated by irradiation with beta radiations in doses of 9.76 Gy, 12.20 Gy, 17.08 Gy and 22.96 Gy. We observed that the maltase activity is greater in yeast irradiated with lower doses (9.76 Gy, 12.20 Gy and 17.08 Gy)...
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| Format: | Article |
| Language: | English |
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Agroprint Timisoara
2009-05-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
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| Online Access: | http://spasb.ro/index.php/spasb/article/view/944 |