COMPATIBLE SOLUTES IN RESPONSE TO OSMOTIC-STRESS

被引：0

作者：

BHAJEKAR, DV ^{[1
]}

KULKARNI, PR ^{[1
]}

机构：

[1] UNIV BOMBAY,DEPT CHEM TECHNOL,DIV FOOD & FERMENTAT TECHNOL,MATUNGA RD,BOMBAY 400019,INDIA

来源：

NAHRUNG-FOOD | 1992年 / 36卷 / 03期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Seven species of yeasts, largely consisting of Zygosaccharomyces, Debaryomyces and Schizosaccharomyces were subjected to osmotic stress using solute glucose to control water activity (Aw) in the growth media. An increased accumulation of polyhydric alcohols was revealed when the concentration of solute was increased from 2% to 60%. Qualitative identification of the cell extracts revealed the presence of polyols like glycerol, arabitol and mannitol.

引用

页码：287 / 292

页数：6