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Effect of disinfectants on osmophilic yeasts during sugar manufacture and processing

Zuckerindustrie 119(2): 130-133
Effect of disinfectants on osmophilic yeasts during sugar manufacture and processing
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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Accession: 002355192

Related references

Studies on osmophilic yeasts Part I Salt-tolerance and sugar-tolerance of osmophilic soy-yeasts. 1957

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