Some features of foaming reaction in saccharomyces' suspension
Th ere is an intensive foaming at addition of baking yeast <i>Saccharomyces cerevisiae </i>to glucose suspension. Th is <i>Saccharomycetes </i>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.