PHYSICO-CHEMICAL RESEARCHES REGARDING THE BIOTECHNOLOGICAL QUALITIES OF YEASTS

Authors

  • ENIKŐ GAŞPAR University „LUCIAN BLAGA” of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, no. 7-9 Ion Raţiu Str., 550012, Sibiu, Romania
  • LETITIA OPREAN University „LUCIAN BLAGA” of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, no. 7-9 Ion Raţiu Str., 550012, Sibiu, Romania
  • S. BAHCIVANGI University „LUCIAN BLAGA” of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, no. 7-9 Ion Raţiu Str., 550012, Sibiu, Romania
  • RAMONA IANCU University „LUCIAN BLAGA” of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, no. 7-9 Ion Raţiu Str., 550012, Sibiu, Romania
  • ECATERINA LENGYEL University „LUCIAN BLAGA” of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, no. 7-9 Ion Raţiu Str., 550012, Sibiu, Romania

Keywords:

Saccharomyces cerevisiae, chemical substances, organic acids

Abstract

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.

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Published

2023-10-03

Issue

Vol. 42 No. 1 (2009): Scientific Papers: Animal Science and Biotechnologies

Section

Biotechnologies

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