Some features of foaming reaction in saccharomyces' suspension
Th ere is an intensive foaming at addition of baking yeast Saccharomyces cerevisiae to glucose suspension. Th is Saccharomycetes characteristic has been used for development of test reaction. Th e optimal balance of components of a reaction mixture is picked up. Th e infl uence of temperature, NaCl level, рН values and concentration of ethanol for streaming of foaming process are defi ned. Th e perspectivity of foaming reaction for biotesting is shown.