Influence of Aeration Rate on Yeast Production in Sauerkraut Brine
- 1 February 1975
- journal article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 38 (2) , 111-112
- https://doi.org/10.4315/0022-2747-38.2.111
Abstract
The optimal rate of of aeration for production of food yeast (Candida utilis) in sauerkraut brine was found to be approximately 24 mM O2/1/h.Keywords
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