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Effect of disinfectants on osmophilic yeasts during sugar manufacture and processing

, : Effect of disinfectants on osmophilic yeasts during sugar manufacture and processing. Zuckerindustrie 119(2): 130-133

Disinfectants act primarily against pathogenic agents; within the food industry, they should also be effective against organisms harmful to the product. Among the harmful organisms in sugar manufacture and processing are osmophilic yeasts. Osmophilic yeasts were killed within 5 min by 0.3% peracetic acid, slowly by 0.5% formaldehyde and rapidly (<1 min) by 3% formaldehyde or (<2 min) 1% Wofasteril.

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Related references

Anonymous, 1957: Studies on osmophilic yeasts Part I Salt-tolerance and sugar-tolerance of osmophilic soy-yeasts

Anonymous, 1959: Studied on osmophilic yeasts IV Change in permeability of cell membranes of the osmophilic yeasts and maintenance of their viability in the saline medium

Anonymous, 1961: Studies on osmophilic yeasts XII Characteristic aspects on the assimilation and fermentation of sugars by osmophilic yeasts in the environment of a high concentration of sodium chloride

Fiedler, B., 1995: Detection of osmophilic/osmotolerant yeasts as harmful organisms in sugar as well as in sugar-containing raw materials and foods. Sugar processing and storage, and also the manufacture and storage of sugar-containing foods and their raw materials, are susceptible to spoilage or impairment by osmophilic/osmotolerant yeasts whose growth is not impeded by a high sugar concentra...

Onishi, Hiroshi, 1957: Studies on osmophilic yeast Part Ill-Classification of osmophilic soy and miso yeasts. Most of the salt-tolerant yeasts isolated from soy-sauce and miso-paste belonged to Saccharomyces rouxii. Some of them produced luxuriant pellicles on a medium containing sodium chloride, though pellicles were not formed on a medium without salts....

Ucar, F.; Guneri, I., 1996: The effect of water activity (a-w), pH and temperature on the growth of osmophilic yeasts. In this study, the effects of a-w, pH and temperature parameters were investigated on the growth of identified 8 osmophilic species previously. In this research, optimum a-w, pH and temperature values of them were estimated according to their redu...

Anonymous, 1960: Studies on osmophilic yeasts VIII Polyalcohol production by various genera and species of yeasts

Windisch, S.N.umann-Duscha, I., 1974: Yeasts as a contaminant of sweets, with special regard to osmophilic yeasts. Alimenta 13 (2) 60-62

Corry, J.E.L., 1976: The effect of sugars and polyols on the heat resistance and morphology of osmophilic yeasts. Heat resistance at C of Saccharomyces rouxii and Schizosaccharomyces pombe [osmophilic yeasts which can grow and cause food spoilage at a relatively low aW (water activity), particularly in foods containing high concentrations of sugars...

Anonymous, 1959: Studies on osmophilic yeasts VI Glycerol production by the salt-tolerant yeasts in the medium with high concentrations of sodium chloride