Testing and optimization of procedures for reduction of nucleic acids content in brewing yeast: The effect of heat shock temperatures on reduction of nucleic acids content
1993
Turubatovic, L. (Jugoslovenski institut za tehnologiju mesa, Beograd (Yugoslavia)) | Baras, J. (Tehnolosko-metaluski fakultet, Beograd (Yugoslavia))
1. For reduction of nucleic acids content in brewing yeast, the optimal heat shock temperature is 62 deg C, during 20 second. 2. Only 62 deg C heat shock results in 75-80 reduction of nucleic acids content in brewing yeast; by thermostating under 52.5 deg C, for 60 minutes, additional 20-25 is reduced. 3. Total nucleic acids content reduction degree, under influence of heat shock (62 deg C, 20 seconds) and later thermostating (52 deg C, 60 minutes), is 53-56; nucleic acids content reduction degree depends on brewing yeast physiological condition. 4. Corrected protein quantities in a brewing yeast biomass, after heat shock and thermostating of up to 30 minutes are constant and they are reduced by a longer thermostating.
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