Estudio de conservación de levadura seca activa

Preservation parameters of active dry yeast (ADY) produced in the Food Industry Research Institute were determined. It was subjected to physical-chemical and microbiological evaluation, then packed in either vaccum sealed polyethylene bags, thermically sealed bags without vaccum or tinplated cans under nitrogen atmosphere, and was stored at 29±1°C and 9±1°C for 6 months. Backing tests, trehalose content, viability and moisture analyses were made once a month during the conservation period. Air tightness of the tinplate cans, was also tested. Active dry yeast preserved in tinplate cans under nitrogen atmosphere, at 28 to 30 °C kept the above-mentioned characteristics stable for 4 months.