Influence of storage temperature on the performance of pressed yeast as inoculum for ethanol fermentation

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Date
1996
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Abstract
The activity of pressed yeast stored at 5°C, 20°C or 30°C and used as agent of ethanol fermentation was practically unaffected when the storage times were not greater than 133, 6 and 2 days, respectively.
  1. Ethanol fermentation
  2. Pressed yeast performance
  3. Storage of pressed yeast
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https://www.scopus.com/inward/record.uri?eid=2-s2.0-3042903737&partnerID=40&md5=d9da920e9684917f3d30d80ea8d9a5c6
https://repositorio.maua.br/handle/MAUA/1159
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