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

International Journal of Food Microbiology

Volumn 55, Issue 1-3, 2000, Pages 275-279

  Beney, Laurent ^a   Martínez De Marañón, Iñigo ^a   Marechal, Pierre André ^a   Gervais, Patrick ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Osmotic pressure; Temperature; Variation rate; Viability

Indexed keywords

CELL VIABILITY; CONFERENCE PAPER; DEHYDRATION; HEAT STRESS; NONHUMAN; OSMOTIC PRESSURE; PRESERVATION; SACCHAROMYCES CEREVISIAE; SURVIVAL; TEMPERATURE;

HEAT; OSMOTIC PRESSURE; SACCHAROMYCES CEREVISIAE;

SACCHAROMYCES CEREVISIAE;

EID: 0343729938     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00203-8     Document Type: Conference Paper

References (5)

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4. Martínez de Marañón I., Chaudanson N., Joly N., Gervais P. Slow heat rate increases yeast thermotolerance by maintaining the plasma membrane integrity. Biotech. Bioeng. 65:1999;176-181.
5. Poirier I., Marechal P.A., Gervais P. Effects of the kinetics of water potential variation on bacterial viability. J. Appl. Microbiol. 82:1997;101-106.