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Article Dans Une Revue Journal of Food Engineering Année : 1994

Yeast resistance to high levels of osmotic pressure: Influence of kinetics

Résumé

Application of slow and progressive changes in osmotic pressure to cells of S. cerevisiae allowed the preservation of viability up to very high levels of osmotic pressure (125 MPa). Viability was examined in relation to water exit from the cell in terms of cell volume changes which were measured continuously using an on-line image analysis system.It has been shown that the high survival level of cells subjected to such progressive changes in osmotic pressure are due to physical factors alone and mainly to the water flow rate during the period just after the osmotic shift.

Dates et versions

hal-01668061 , version 1 (19-12-2017)

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Patrick Gervais, Pierre-André Marechal. Yeast resistance to high levels of osmotic pressure: Influence of kinetics. Journal of Food Engineering, 1994, 22 (1-4), pp.399--407. ⟨10.1016/0260-8774(94)90042-6⟩. ⟨hal-01668061⟩
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