The Effect of Sugars and Polyols on the Heat Resistance and Morphology of Osmophilic Yeasts |
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| Authors: | JANET E L CORRY |
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| Institution: | The British Food Manufacturing Industries Research Association, Randalls Road, Leatherhead, Surrey KT22 7RY, England |
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| Abstract: | Heat resistance at 65· of Saccharomyces rouxii and Schizosaccharomyces pombe was enhanced in solutions of sugars and polyols, containing 0·1 M-phosphate buffer, pH 6·5, at a water activity of 0·95. Resistance was maximum in solutions of sucrose, less in sorbitol and least in solutions of glucose, fructose and glycerol. Examination of the yeast cells by phase contrast microscopy showed shrinkage of cells in all solutions. Electron microscopy of freeze-etched preparations of Sacch. rouxii indicated plasmolysis of cells in sucrose and sorbitol solutions only. |
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