V.A. Bagiyan (valbeg@mail.ru), K.V. Chitchyan (k.chitchyan@mail.ru), M.A. Kinosyan (marina.kinosyan@mail.ru), N.S. Khachaturyan (nun-khach@yandex.ru)
Abstract
The study is devoted to the study of the biological characteristics of strains of baking yeast Saccharomyces cerevisiae of Armenia, as well as the effect of long-term maintenance (1996-2021) in laboratory conditions on their enzymatic activity.
Key words: Saccharomyces cerevisiae — lifting force — α-glucosidase activity — osmosis resistance — generative activity.
PAGES: 57-63