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  • 1
    Electronic Resource
    Electronic Resource
    Study of the growth of yeasts from feta cheese
    Amsterdam : Elsevier
    International Journal of Food Microbiology 22 (1994), S. 207-215 
    Details
    ISSN: 0168-1605
    Keywords: Feta ; Growth rate ; Temperature ; Water activity ; Yeast
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0168-1605(94)90143-0
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Influence of culture conditions on the cell yield and amylases biosynthesis in continuous culture by Schwanniomyces castellii (1987)
    Springer
    Archives of microbiology 148 (1987), S. 162-166 
    Details
    ISSN: 1432-072X
    Keywords: Schwanniomyces castellii ; Amylase ; Continuous culture ; Starch ; Cell yield
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract Schwanniomyces castellii excreted α-amylase and amyloglucosidase into the medium in the presence of starch. The biosynthesis and the rate of excretion were influenced by dissolved oxygen (specially for α-amylase), pH of the culture and dilution rate. The cell yield observed (0.59) remained constant up to D=0.35h-1 with starch as substrate. But in the case of growth on glucose, the yield observed was equal to 0.62 up to a dilution rate of D=0.18 h-1. Beyond this value Y x/s decreased and ethanol was produced. The onset of fermentation dependend partly on the nature of the substrate and not only on the environment in particular on the quantity of dissolved oxygen present.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00425367
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Study of physicochemical factors limiting the growth ofKluyveromyces marxianus (1993)
    Springer
    Journal of industrial microbiology and biotechnology 11 (1993), S. 157-161 
    Details
    ISSN: 1476-5535
    Keywords: Kluyveromyces ; Growth rate ; Temperature ; Water activity ; pH
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The effects of various physicochemical parameters on the growth of twoKluyveromyces marxianus strains were investigated, including: pH values, sodium chloride, water activity in the medium and temperature. Both yeast strains were unaffected by pH changes. Optimal pH for growth was found to be 4 with both strains, but they were able to develop within the pH 3–8 range. Suitable growth was obtained at temperatures of 4–44°C and the optimal temperature for growth was 36°C for both strains. Modelling of this latter parameter is described. Growth of both microorganisms was considerably modified by increased NaCl or decreased water activity in the medium.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01583717
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    Paper (German National Licenses)
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