PHYSICO-CHEMICAL RESEARCHES REGARDING THE BIOTECHNOLOGICAL QUALITIES OF YEASTS

Abstract

In the present study we monitored the evolution of the fermentative capacity of the 8 selected yeast strains Saccharomyces cerevisiae, under the influence of the following compounds: perhydrol, lactic acid 90%, acetic acid, chlorhydric acid, sodium chloride, ammonium chloride, magnesium chloride and sodium bisulphite. the greater number of autolysed yeast cells was obtained in case of addition of 90% lactic acid at pH 3, 0.2% sodium bisulphite and acetic acid at pH 3. The lowest number of autolysed yeast cells was obtained with 0.1% ammonium chloride, perhydrol and 0.1% magnesium chloride.

Keywords

• saccharomyces cerevisiae
• chemical substances
• organic acids