Effect of yeast biomass enrichment in magnesium on drying kinetics and survival of cells
Nowak, D.E-mail:nowak@alpha.sggw.waw.pl | Kasiak, T. | Lewicki, P.P.(Warsaw Agricultural University (Poland). Dept. of Food Engineering and Process Management) | Duszkiewicz-Reinhard, W.(Warsaw Agricultural University (Poland). Div. of Biotechnology and Food Microbiology)
Brewers yeast Saccharomyces cerevisiae were cultivated on defined growth medium supplemented with magnesium ions. Harvested cells were dried by convection under variable conditions and under vacuum. An increased content of magnesium in yeast cells affected the convective drying. The cells enriched in magnesium dried faster and their survival was increased in comparison to the control cells
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