PHYSICO-CHEMICAL RESEARCHES REGARDING THE BIOTECHNOLOGICAL QUALITIES OF YEASTS

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