Effect of Potassium Sorbate and Sodium Bisulfite on Thermal Inactivation of Saccharomyces cerevisiae in Media of Lowered Water Activity
The presence of 100 ppm of potassium sorbate caused significant increases in the rate of inactivation of S. cerevisiae suspended in distilled water at pH adjusted to 3.0 and heated at SOX or 55°C. The addition of sugars (glucose or sucrose) to water activity 0.95 decreased the lethal effects of sorb...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
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1988
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 03514caa a22003857a 4500 | ||
|---|---|---|---|
| 001 | PAPER-12014 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204213.0 | ||
| 008 | 190411s1988 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84985206406 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a CERRUITI, P. | |
| 245 | 1 | 0 | |a Effect of Potassium Sorbate and Sodium Bisulfite on Thermal Inactivation of Saccharomyces cerevisiae in Media of Lowered Water Activity |
| 260 | |c 1988 | ||
| 270 | 1 | 0 | |m CERRUITI, P.; Dept of de Industrials, Facultad de Ciencias Exactas Y Naturales, Univ de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Beuchat, L.R., Synergistic effects of potassium sorbate and sodium benzoate on thermal inactivation of yeasts (1981) Journal of Food Science, 46, p. 771 | ||
| 504 | |a Beuchat, L.R., Thermal inactivation of yeasts in fruit juices supplemented with food preservatives and sucrose (1982) Journal of Food Science, 47, p. 1679 | ||
| 504 | |a Chirife, J., Ferro Fontán, C., Benmergui, E.A., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. aw prediction in aqueous non‐electrolyte solutions (1980) J. Food Technol., 15, p. 59 | ||
| 504 | |a Corry, J.E.L., The effect of sugars and polyols on the heat resistance and morphology of osmophilic yeasts (1976) J. Appl. Bact., 40, p. 269 | ||
| 504 | |a Carry, J.E.L., Sugar and polyol permeability of Salmonella and osmophilic yeast cell membranes measured by turbidimetry, and its relation to heat resistance (1976) Journal of Applied Bacteriology, 40, p. 277 | ||
| 504 | |a Tilbury, R.H., Introduction (1980) Developments in Food Preservatives‐ 1, , R.H. Tilbury, Applied Science Publishers Ltd., London | ||
| 520 | 3 | |a The presence of 100 ppm of potassium sorbate caused significant increases in the rate of inactivation of S. cerevisiae suspended in distilled water at pH adjusted to 3.0 and heated at SOX or 55°C. The addition of sugars (glucose or sucrose) to water activity 0.95 decreased the lethal effects of sorbate mainly when glucose was the sugar added to the heating medium. It was found, however, that a mixture of 50 ppm of sorbate and 50 ppm of sulfur dioxide acted synergistically with heat to rapidly inactivate the yeast during heating even in the presence of glucose. Copyright © 1988, Wiley Blackwell. All rights reserved |l eng | |
| 593 | |a Dept of de Industrials, Facultad de Ciencias Exactas Y Naturales, Univ de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina | ||
| 700 | 1 | |a AIXAMORA, S.M. | |
| 700 | 1 | |a CHIRIFE, J. | |
| 773 | 0 | |d 1988 |g v. 53 |h pp. 1911-1912 |k n. 6 |p J. Food. Sci. |x 00221147 |w (AR-BaUEN)CENRE-325 |t Journal of Food Science | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-84985206406&doi=10.1111%2fj.1365-2621.1988.tb07876.x&partnerID=40&md5=43aa25b75ccafa0c73368325e92a1c65 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1111/j.1365-2621.1988.tb07876.x |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00221147_v53_n6_p1911_CERRUITI |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v53_n6_p1911_CERRUITI |y Registro en la Biblioteca Digital |
| 961 | |a paper_00221147_v53_n6_p1911_CERRUITI |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 72967 | ||