%0 Journal Article
%T PHYSICO-CHEMICAL RESEARCHES REGARDING THE BIOTECHNOLOGICAL QUALITIES OF YEASTS
%A ENIK£¿ GA£¿PAR
%A LETITIA OPREAN
%A S. BAHCIVANGI
%A RAMONA IANCU
%J Lucrari Stiintifice : Zootehnie si Biotehnologii
%D 2009
%I Facultatea de Zootehnie si Biotehnologii, Timisoara
%X In the present study we monitored the evolution of the fermentative capacity ofthe 8 selected yeast strains Saccharomyces cerevisiae, under the influence of thefollowing compounds: perhydrol, lactic acid 90%, acetic acid, chlorhydric acid,sodium chloride, ammonium chloride, magnesium chloride and sodiumbisulphite. the greater number of autolysed yeast cells was obtained in case ofaddition of 90% lactic acid at pH 3, 0.2% sodium bisulphite and acetic acid at pH3. The lowest number of autolysed yeast cells was obtained with 0.1% ammoniumchloride, perhydrol and 0.1% magnesium chloride
%K Saccharomyces cerevisiae
%K chemical substances
%K organic acids
%U http://usab-tm.ro/fileadmin/fzb/simpozion%202009/Volumul1/biotehnologii/Gaspar%202.pdf