PHYSICO-CHEMICAL RESEARCHES REGARDING THE BIOTECHNOLOGICAL QUALITIES OF YEASTS

In the present study we monitored the evolution of the fermentative capacity of the 8 selected yeast strains Saccharomyces cerevisiae, under the influence of the following compounds: perhydrol, lactic acid 90%, acetic acid, chlorhydric acid, sodium chloride, ammonium chloride, magnesium chloride and...

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Published inLucrări științifice zootehnie şi biotehnologii Vol. 42; no. 1; p. 46
Main Authors ENIKŐ GAŞPAR, LETITIA OPREAN, S. BAHCIVANGI, RAMONA IANCU, ECATERINA LENGYEL
Format Journal Article
LanguageEnglish
Published Agroprint Timisoara 01.10.2023
Subjects
chemical substances
organic acids
saccharomyces cerevisiae
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Summary:In the present study we monitored the evolution of the fermentative capacity of the 8 selected yeast strains Saccharomyces cerevisiae, under the influence of the following compounds: perhydrol, lactic acid 90%, acetic acid, chlorhydric acid, sodium chloride, ammonium chloride, magnesium chloride and sodium bisulphite. the greater number of autolysed yeast cells was obtained in case of addition of 90% lactic acid at pH 3, 0.2% sodium bisulphite and acetic acid at pH 3. The lowest number of autolysed yeast cells was obtained with 0.1% ammonium chloride, perhydrol and 0.1% magnesium chloride.
ISSN:1841-9364
1841-9364