Purpose: to evaluate the possibility and prospects of using ultrasonic treatment for yeast inactivation.
food additives, biologically active substances, yeast inactivation, cavitation
1. Skiba E.A. Yeast production technology: textbook. Biysk: Publishing house of ASTU im. I.I. Polzunova, 2010. 120 p.
2. Danilchuk, T.N. Creation of innovative processes of biotransformation of food raw materials using low-intensity electrocontact and acoustic effects / Danilchuk Tatyana Nikolaevna. - Moscow, 2014. - 431 p.