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Relationship of Survival of Kluyveromyces fragilis at‐19°C to Cellular Fatty Acid Composition
Author(s) -
BOSTIAN M.,
GILLILAND S. E.
Publication year - 1981
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.1365-2621.1981.tb15398.x
Subject(s) - food science , composition (language) , fatty acid , chemistry , biology , kluyveromyces , biochemistry , botany , yeast , saccharomyces cerevisiae , philosophy , linguistics
Concentrated cultures of Kluyveromyces fragilis prepared from cells grown in a pepsinized whey medium were frozen at −19°C for 24 hr. The eight strains of K. fragilis included in this study exhibited wide differences in survival. As the percentage of dodecanoic acid in the cells increased, the percentage of survivors after freezing also increased.