Identification of by-products of fermentation of whey and malt worts

Abstract

Results of gas chromatographic studies for definition of by-products of fermentation of whey and malt worts enabled evaluate advantages Zygosaccharomyces lactis 868-K yeast race objectively. Presence of the given yeast race in nutritional medium has a positive effect on producer’s metabolism, thus stimulating biosynthesis or transformation of nutritional medium aromatic substances.