Abstract
Supplementing a molasses medium with glucose was expected to have deleterious effects on the quality of industrially grown baker’s yeast. This was investigated in the laboratory using beet molasses and glucose in fully aerobic continuous cultures of baker’s yeast.
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Korhola, M., Oura, E. & Suomalainen, H. Glucose/molasses effects on enzyme activities and fermentative activity of fully aerobic continuous cultures of baker’s yeast. Folia Microbiol 27, 308–314 (1982). https://doi.org/10.1007/BF02883130
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DOI: https://doi.org/10.1007/BF02883130