Die Wirkung von Natriumnitrit auf Nucleinsäurebasen und ihr Verhältnis zur Inaktivierung von Hefezellen

1964 ◽  
Vol 19 (7) ◽  
pp. 625-633
Author(s):  
Werner Stein ◽  
Ernst-Randolf Lochmann
Keyword(s):  
Dna Bases ◽  
Biochemical Process ◽  
Remarkable Similarity ◽  
Critical Comparison ◽  
Yeast Strains ◽  
Influence Of Ph ◽  
Ph Concentration

The inactivation of homozygous yeast strains of different ploidy by NaNO2 was investigated. The influence of pH, concentration of NaNO2, time and temperature of treatment, and ploidy have been studied. On the whole there is a remarkable similarity with certain features of UV-inactivation. A critical comparison with the results of part I of this paper leads to the conclusion that the deamination of DNA-bases is the essential biochemical process which causes the biological inactivation.

Activity of Na-Benzoate and Ethyl-Paraben Against Osmotolerant Yeasts at Different Water Activity Values

1987 ◽  
Vol 50 (11) ◽  
pp. 920-927 ◽  
Author(s):  
MARCO F. G. JERMINI ◽  
WILHELM SCHMIDT-LORENZ
Keyword(s):  
Water Activity ◽  
Hydroxybenzoic Acid ◽  
Tolerance Limits ◽  
Inoculum Level ◽  
Zygosaccharomyces Bailii ◽  
Ph Values ◽  
Yeast Strains ◽  
Influence Of Ph ◽  
Acid Ethylester ◽  
Osmotolerant Yeast

To preserve high sugar products, the effectiveness of sodium benzoate and ethyl-paraben (para-hydroxybenzoic acid ethylester) against 18 osmotolerant yeast strains was investigated at different water activity values (aw). The influence of pH, acidulant, humectant as well as inoculum level on the tolerance limits for growth of selected strains has also been determined. The tolerance limits for growth of all 18 tested strains were only slightly affected by the aw of the substrate, provided that the preservative concentration reflects only the amount of water and not the whole volume of the substrate. At aw < 0.900 and pH<4.0 1500 ppm Na-benzoate was necessary to inhibit growth of all 18 tested osmotolerant yeast strains for 30 d, while in a similar medium but at higher pH-values Na-benzoate was less effective. Similarly, at aw <0.900 and pH 3.0 a 30-day-free shelf life was guaranteed by addition of 400 ppm ethyl-paraben, while a higher concentration of ethyl-paraben (900 ppm) was necessary if the medium was acidulated to pH 4.8 only. The activity of Na-benzoate or ethyl-paraben against osmotolerant yeasts was usually poor if the initial count of contaminants was high. Zygosaccharomyces bailii was the most preservative-resistant osmotolerant yeast among the tested genera and species.

scholarly journals Water-to-air transfer of branched and linear PFOA: Influence of pH, concentration and water type

2017 ◽  
Vol 3 (1) ◽  
pp. 46-53 ◽  
Author(s):  
Jana H. Johansson ◽  
Hong Yan ◽  
Urs Berger ◽  
Ian T. Cousins
Keyword(s):  
Water Type ◽  
Influence Of Ph ◽  
Ph Concentration

Influence of pH, concentration and light on stability of allicin in garlic (Allium sativumL.) aqueous extract as measured by UPLC

2014 ◽  
Vol 95 (9) ◽  
pp. 1838-1844 ◽  
Author(s):  
Haiping Wang ◽  
Xixiang Li ◽  
Xinyan Liu ◽  
Di Shen ◽  
Yang Qiu ◽  
...  
Keyword(s):  
Aqueous Extract ◽  
Influence Of Ph ◽  
Ph Concentration

scholarly journals Wine Yeasts 1.0

2021 ◽  
Vol 10 (1) ◽  
pp. 26
Author(s):  
Matthias Sipiczki
Keyword(s):  
Alcoholic Fermentation ◽  
Grape Juice ◽  
Biochemical Process ◽  
Wine Yeasts ◽  
Yeast Strains ◽  
Wide Range ◽  
Bacteria And Fungi

The conversion of grape juice into wine is a complex biochemical process involving alcoholic fermentation, production of wide range of metabolites and interactions of yeast strains, bacteria and fungi [...]

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