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LONG‐THERM STORAGE OF CELLS OF Candida utilis: A NOTE ON THEIR NUTRITIONAL EVALUATION
Author(s) -
NETO J. S. ARAUJO,
MADI K.,
PANEK A. D.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02970.x
Subject(s) - casein , methionine , biology , food science , biochemistry , biological value , chemistry , microbiology and biotechnology , amino acid
Cells of Candida utilis when stored for some years under uncontrolled conditions develop undesirable properties which impair the previously normal biological value of their proteins. In spite of the simultaneous addition of casein (1:l on a crude protein basis) and of 0.2% DL‐methionine, the long‐stored cells did not support reasonable growth rates. The chemical and histo‐pathological data are quite normal and intestinal disturbances were the only noticed ill‐effects.