Netoplinski procesi i kvasci u prehrambenoj industriji
The purpose of this paper is to get acquainted with the biological properties of a yeast strain called Saccharomyces cerevisiae, so-called baker's yeast or beer yeast, and to be better acquainted with the use of yeasts primarily in the food industry, but also in other areas, such as biotechnology for the development of probiotics, the biodiesel industry - where yeast as such is used to obtain alternative sources of fuel and then in science where yeast, the Saccharomyces cerevisiae strain, is used as a model for gene research, their location and expression. Furthermore, the aim of the paper is to describe biofilm as a mechanism that enables a large number of microorganisms to survive in numerous conditions and on numerous substrates. In addition, the paper describes new food processing techniques that allow processing at room temperature with virtually no influence on nutritional properties, resulting in a high quality product. Such techniques are still termed as non – thermal techniques and they include: ultrasound, pulsating electric field, high hydrostatic pressure, UV – C and cold atmospheric plasma.