ISSN:
0138-4988
Keywords:
Life Sciences
;
Life Sciences (general)
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The influence of the osmotic pressure on the viability of yeast cells was studied in batch processes. It could be found, that the viability is a function of the total osmotic pressure obtained by adding the partial osmotic values of the principal ingredients saccharose, ethanol and salts dissolved in the medium. At optimum process conditions (pH, T, etc.) the cells can tolerate the osmotic pressure up to fixed value π1. Above π1 the viability decreases linearly and upward of a second threshold value π2 nonlinearly. In the case of the used strain Saccharomyces cerevisiae Hansen Sc 5 the values of the both points are π1 = 25 atm and π2 = 47 atm.
Additional Material:
7 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/abio.370050210
