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  • 1
    Electronic Resource
    Electronic Resource
    A quantitative method for predicting shelf life of soft drinks using a model system (1987)
    Springer
    Journal of industrial microbiology and biotechnology 2 (1987), S. 59-62 
    Details
    ISSN: 1476-5535
    Keywords: Yeast ; Zygosaccharomyces ; Spoilage ; Synergism ; pH ; °Brix
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A quantitative method for the prediction of growth of the food spoilage yeastZygosaccharomyces bailii in a model fruit-drink system is described. A factorially designed experiment was employed to produce polynomial equations relating pH and sugar concentration (°brix) to the lag period and doubling time of this yeast. Low pH values (〈3.0) and high °brix values (〉40) show a strong synergistic action on the extension of lag period, which could be used, along with the model presented, in the formulation of product preservation systems.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569407
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  • 2
    Electronic Resource
    Electronic Resource
    Synergistic effects of weak-acid preservatives and pH on the growth of Zygosaccharomyces bailii (1986)
    New York, NY [u.a.] : Wiley-Blackwell
    Yeast 2 (1986), S. 93-100 
    Details
    ISSN: 0749-503X
    Keywords: pH ; weak acid ; synergism ; growth ; Zygosaccharomyces ; yeast ; Life and Medical Sciences ; Genetics
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology
    Notes: In completely randomised factorial experiments, individual and synergistic effects of pH, benzoic acid and sorbic acid on the growth rate of the yeast Zygosaccharomyes bailii were determined, and expressed in polynomial equations. Synergism between benzoic and sorbic acid was pH dependent. A distinct effect of the anionic form of benzoic acid on doubling time was demonstrated by experiments in which concentrations of benzoic acid and benzoate were varied. The resultant polynomial equation showed that both species act synergistically.
    Additional Material: 1 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/yea.320020204
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Yeast flocculation: Kinetics and collision theory (1987)
    New York, NY [u.a.] : Wiley-Blackwell
    Yeast 3 (1987), S. 201-206 
    Details
    ISSN: 0749-503X
    Keywords: Flocculation ; yeast ; shaking ; activation-energy ; surface-charge ; Life and Medical Sciences ; Genetics
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology
    Notes: Flocculent yeast cells have an absolute requirement for mechanical energy input in order for flocculation to occur. Flocculation is arrested by cessation of energy input. The initial rate of flocculation increases as the square of the cell concentration. There is a minimum shaking speed to initiate flocculation and thereafter the initial rate of flocculation increases exponentially with the shaking speed. The minimum shaking speed for flocculation to occur increases with pH value. Activation energy for flocculation, derived from Arrhenius-like plots, varies with pH value. We propose that activation energy is required to overcome mutual repulsion between charged yeast cells and allow flocculent bonds to be formed.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/yea.320030307
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  • 4
    Electronic Resource
    Electronic Resource
    Yeast flocculation: Quantification (1988)
    New York, NY [u.a.] : Wiley-Blackwell
    Yeast 4 (1988), S. 107-115 
    Details
    ISSN: 0749-503X
    Keywords: Flocculation ; yeast ; quantitative measurement ; agitation ; Life and Medical Sciences ; Genetics
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology
    Notes: Yeast flocculation is an orthokinetic process dependent upon mechanical agitation for all quantitative measurements. From several methods which were assessed, orbital shaking was selected as being the most practical as well as producing the most meaningful results.Quantitative measurements of flocculation were made in terms of minimum agitation threshold, initial rate, extent of flocculation at equilibrium and flocculated particle size at equilibrium. All these parameters were strain dependent. Critical cell density functions were formed if agitation was limiting regardless of how the agitation was imposed, and are unlikely to be related to bond strength.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/yea.320040204
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    Paper (German National Licenses)
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