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COMBINED EFFECTS OF ANTIOXIDANTS AND TEMPERATURE ON SURVIVAL OF SACCHAROMYCES CEREVISIAE.

Author(s) : EUBANKS V. L., BEUCHAT L. R.

Type of article: Article

Summary

THE EFFECTS OF BUTYLATED HYDROXYANISOLE, TERTIARY BUTYLHYDROQUINONE AND PROPYL GALLATE ON SURVIVAL AND GROWTH OF SACCHAROMYCES CEREVISIAE UPON EXPOSURE TO ELEVATED AND REDUCED TEMPERATURES WERE DETERMINED. AT 277 K (4 DEG C), ANTIOXIDANTS EITHER SIGNIFICANTLY RETARDED OR PROHIBITED THE RATE OF GROWTH AND, AT 255 K (-18 DEG C), ANTIOXIDANTS ENHANCED THE RATE OF DEATH OF S. CEREVISIAE. IT IS SUGGESTED THAT ANTIOXIDANTS MAY PLAY A MORE EXTENSIVE ROLE AS ANTIMYCOTIC AGENTS DURING PROCESSING AND STORAGE OF FOODS THAN PREVIOUSLY RECOGNIZED.

Details

  • Original title: COMBINED EFFECTS OF ANTIOXIDANTS AND TEMPERATURE ON SURVIVAL OF SACCHAROMYCES CEREVISIAE.
  • Record ID : 1983-2365
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 1
  • Publication date: 1983/01
  • Document available for consultation in the library of the IIR headquarters only.

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