FIELD: food industry. SUBSTANCE: yeast is thermally treated for 20 to 189 sec by IR rays within 0.8-2 mcm wave band to achieve temperature 45-55 C, which increases fermentation activity of yeast by a factor of 1.3 to 1.8. EFFECT: reduced fermentation time by 10 h on average and achieved preservation of stable physiologic activity of yeast after repetitive use. 2 tbl, 2 ex
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