Prospects for use in cooking and bread yeast mushrooms with modern technology
D.E TurakulovaTashkent State Technical University named after Islam KarimovD.D MirkhodzhaevaTashkent State Technical University named after Islam KarimovM.E SattarovResearch Institute of Environment and Nature Protection, Technologies under the State Committee for Ecology and Environmental Protection
ABI
Аннотация
The article analyzes the research work carried out on the cultivation of Sacchar omyces cerevisiae - a yeast fungus (yeast). According to the results obtained, when cultivating yeast fungi, it is possible to use nutrient media prepared from the juices of various cereals and root crops containing starch. The economic efficiency of the modern method of cultivating baker's yeast on a nutrient medium prepared from the extract (juice) of Jerusalem artichoke (Helianthus tuberosus) has been established.
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