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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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