| 摘要 |
A process for producing yeast which comprises contacting a suspension of yeast cells in water with carbon dioxide and drying said suspension. The yeast content of the suspension is preferably from 1% to 25% by weight and the contact time of the yeast with the carbon dioxide is preferably from 1 minute to 30 hours. A highly water soluble calcium salt may be added to the suspension in an amount of not more than 4% based on the weight of the yeast. The process provides yeast free from unpleasant odour, of improved flavour and good dispersability in food or water. |
