CHANGES IN CYTOCHROME LEVELS DURING THE STORAGE OF BAKER'S YEAST AT DIFFERENT TEMPERATURES
Open Access
- 10 September 1976
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 82 (5) , 286-287
- https://doi.org/10.1002/j.2050-0416.1976.tb03774.x
Abstract
The content of cytochromes determined per g fresh yeast was found to stay constant during nearly 3 months' storage of baker's yeast at 5°C. When stored at 24°C and 35°C the content of cytochromes apparently increased during the first 14 and 4 days of storage, respectively, and then decreased continuously.Keywords
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