Influence of thermal and osmotic stresses on the viability of the yeast Saccharomyces cerevisiae

This work studies the effect of thermal and dehydration kinetics on the viability of Saccharomyces cerevisiae. The influence of the rate of temperature ( T) and osmotic pressure ( Π) increases are first investigated. Results showed that yeast viability is preserved by slow variations of temperature...

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Bibliographic Details
Published in:International journal of food microbiology 2000-04, Vol.55 (1), p.275-279
Main Authors: Beney, Laurent, Martı́nez de Marañón, Iñigo, Marechal, Pierre-André, Gervais, Patrick
Format: Article
Language:English
Subjects:
Action of physical and chemical agents on bacteria
Bacteriology
Biological and medical sciences
Biotechnology
Chemical and Process Engineering
Engineering Sciences
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Hot Temperature
Life Sciences
Microbiology
Osmotic Pressure
Saccharomyces cerevisiae
Saccharomyces cerevisiae - growth & development
Temperature
Variation rate
Viability
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Summary:This work studies the effect of thermal and dehydration kinetics on the viability of Saccharomyces cerevisiae. The influence of the rate of temperature ( T) and osmotic pressure ( Π) increases are first investigated. Results showed that yeast viability is preserved by slow variations of temperature or osmotic pressure in a precise range of T or Π. The influence of a previous thermal stress on the resistance to a hyperosmotic stress is also studied. Temperatures equal to or lower than 10°C allowed the preservation of viability after an osmotic stress whereas temperatures above 10°C did not preserve yeast survival.
ISSN:0168-1605
1879-3460
DOI:10.1016/S0168-1605(00)00203-8