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Autolysis in Yeast

Produced by Science & Plants for Schools (SAPS), this investigation looks at the autolysis, or cell death, of yeast. This is important, as many food production processes require the living yeast to be killed.

In the process of autolysis it is important to try to find at what point in the process the cells actually die. During the investigation, students try different processes and test the viability of yeast by testing the autolysed product to see if dehydrogenase enzymes are active.

Details of materials and methods used are provided.

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