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פותח על ידי קלירמאש פתרונות בע"מ -
THE SENSITIVITY OF FOOD SPOILAGE YEASTS TO ACETALDEHYDE VAPORS
Year:
1976
Source of publication :
Journal of Food Science
Authors :
אהרוני, יואב
;
.
ברקאי-גולן, רבקה
;
.
Volume :
41
Co-Authors:
BARKAI‐GOLAN, R., Div. of Fruit & Vegetable Storage Research, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
AHARONI, Y., Div. of Fruit & Vegetable Storage Research, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
Facilitators :
From page:
717
To page:
718
(
Total pages:
2
)
Abstract:
Acetaldehyde (Aa) vapors inhibited development in vitro of the eight species of yeasts tested, fungicidal action being a function of concentration and length of exposure. The nonfermentative species Crytococcus difluens was the most sensitive species, 99% of its cell population being inactivated by exposure to 0.5% for 5 hr. Exposure to 0.5% for 10 hr was lethal to almost all species tested. A similar result was obtained by exposing the yeasts to a higher Aa concentration (3%) for a shorter period of time (3 hr). A concentration of 1% Aa, given for 1, 3 and 5 hr, was not lethal to the species tested but reduced the survival percentage of all yeast populations and usually caused a prolongation of the incubation period in culture. Colonization of Schizosaccharomyces pombe, the main factor responsible for the spoilage of natural concentrated citrus juices, was markedly inhibited by Aa vapors. Copyright © 1976, Wiley Blackwell. All rights reserved
Note:
Related Files :
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תוכן קשור
More details
DOI :
10.1111/j.1365-2621.1976.tb00708_41_3.x
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
23039
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:56
Scientific Publication
THE SENSITIVITY OF FOOD SPOILAGE YEASTS TO ACETALDEHYDE VAPORS
41
BARKAI‐GOLAN, R., Div. of Fruit & Vegetable Storage Research, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
AHARONI, Y., Div. of Fruit & Vegetable Storage Research, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel
THE SENSITIVITY OF FOOD SPOILAGE YEASTS TO ACETALDEHYDE VAPORS
Acetaldehyde (Aa) vapors inhibited development in vitro of the eight species of yeasts tested, fungicidal action being a function of concentration and length of exposure. The nonfermentative species Crytococcus difluens was the most sensitive species, 99% of its cell population being inactivated by exposure to 0.5% for 5 hr. Exposure to 0.5% for 10 hr was lethal to almost all species tested. A similar result was obtained by exposing the yeasts to a higher Aa concentration (3%) for a shorter period of time (3 hr). A concentration of 1% Aa, given for 1, 3 and 5 hr, was not lethal to the species tested but reduced the survival percentage of all yeast populations and usually caused a prolongation of the incubation period in culture. Colonization of Schizosaccharomyces pombe, the main factor responsible for the spoilage of natural concentrated citrus juices, was markedly inhibited by Aa vapors. Copyright © 1976, Wiley Blackwell. All rights reserved
Scientific Publication
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