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Which of the following difficulty arises when yeast is stored as a pressed cake?

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+1 vote
in Fermentation Technology by (72.1k points)
Which of the following difficulty arises when yeast is stored as a pressed cake?

(a) Pressure control

(b) Foam control

(c) Dissolved oxygen control

(d) Temperature control

The question was posed to me in an international level competition.

Question is from Yeast Handling in Brewery topic in division Yeast Management & Microbiology of Fermentation Technology

1 Answer

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Best answer
The correct option is (d) Temperature control

The best I can explain: The problem of storing pitching yeast as a pressed cake is difficulty in the control of temperature. Yeast has poor thermal penetration and is coupled with exothermy due to the basal metabolism of yeast.

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