Premium
Influence of Sugars on Heat Inactivation, Injury and Repair of Saccharomyces cerevisiae
Author(s) -
TORREGGIANI DANILA,
TOLEDO R. T.
Publication year - 1986
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.1365-2621.1986.tb10872.x
Subject(s) - fructose , sucrose , saccharomyces cerevisiae , sugar , yeast , chemistry , strain (injury) , saccharomyces , food science , biochemistry , biology , anatomy
The type of sugar in the heating and recovery media affected the rate of inactivation and repair capability of a Chablis strain of Saccharomyces cerevisiae. The rate of heat inactivation decreased with decreasing a w in glucose and fructose but not in sucrose solutions. At any a w the order of susceptibility to inactivation of yeast cells was consistently: fructose, glucose, and sucrose. In fructose, a major proportion of the survivors exhibited sublethal injury. When suspended in solutions containing the various sugars after heating and incubated for up to 18 hr prior to plating, the type of sugar in the solution influenced the ability of cells to repair injury.