๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Osmotolerant yeast isolates from fruit preserves

โœ Scribed by Bhajekar, D. V. ;Kulkarni, P. R.

Publisher
John Wiley and Sons
Year
1991
Tongue
English
Weight
123 KB
Volume
35
Category
Article
ISSN
0027-769X

No coin nor oath required. For personal study only.

โœฆ Synopsis

In India traditional fruit preserves are normally prepared in bulk quantity annually. Though lower water activity (a,) due to high sugar concentration and highly acidic nature of these products permits a long shelf-life, osmotolerant yeasts are mainly responsible for their spoilage. Since no information is as yet available on these osmotolerant yeasts, the present work was aimed at isolating and characterizing these organisms.

๐Ÿ“œ SIMILAR VOLUMES

Osmotolerant yeasts isolated from Tokaj
Osmotolerant yeasts isolated from Tokaj wines
โœ Ida Miklรณs; M. Sipiczki; Z. Benko ๐Ÿ“‚ Article ๐Ÿ“… 1994 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 681 KB

Yeasts growing in "Tokaj Aszu" wine and in "Aszu essence" were isolated and characterised. They proved to be physiological races of Succharomyces cerevisiae and showed high osmotolerance, which was an inherited feature rather than the result of adaptation. No correlations were found between the osmo

Heteroxanthine, isolated from yeast
Heteroxanthine, isolated from yeast
โœ P. W. Wiardi; B. C. P. Jansen ๐Ÿ“‚ Article ๐Ÿ“… 2010 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 197 KB