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    STUDIA BIOLOGIA - Ediţia nr.2 din 2005  
         
  Articol:   CAPACITǍŢI MALTAZICE ŞI DE MULTIPLICARE ALE UNOR TULPINI DE DROJDII PANIFICAŢIE.

Autori:  LETIŢIA OPREAN, ENIKO GASPAR. 		 
       
         
  Rezumat:  Maltasic and Multiplication Capacity of Some Baker''s Yeasts Strains. The comparatives researches concerning the adaptability to the maltose of enzyme complex fermentation and multiplication capacities of some Saccharomyces cerevisiae bakers'' yeasts strains are presented in this paper. In the Lucian Blaga University, Food Biotechnology Department, Microbiological laboratory were isolated the bakers'' yeasts strains as pure culture. At the room temperature (20oC) during 3 days (72 hours) the fermentation liquid medium with maltose dynamics fermentation by the bakers'' yeasts strains and the cells'' multiplication speed of the same yeasts. The gravimetric determination, with usually analyses methods was made for the first followed aspect. Also, was determinate the CO2 mass, emitted in 6 hours and calculated in mass % (CO2 g/100 g medium). For the second followed aspect was counted the total and alive yeast cells, using the Thoma chamber. At the end of medium fermentation with maltose, the Saccharomyces cerevisiae DP-2 bakers'' yeast has the most adaptability to the maltose of enzyme complex fermentation capacity and the best values of multiplication speed, in decreasing order, are for: Saccharomyces cerevisiae DP-5 bakers'' yeast, DP-3, DP-6 and DP-1.  
         
     
         
         
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