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INFLUENCE OF DISINTEGRATION OF SACCHAROMYCES UVARUM YEAST CELLS ON FREEZE-DRYING OF ENZYMATIC EXTRACTS AND OF THE CONDITIONS OF STORAGE ON THEIR ENZYMATIC ACTIVITY.

Author(s) : CICHOSZ G., RYMASZEWSKI J., POZNANSKI S.

Type of article: Article

Summary

COMPARISON OF THE ENZYMIC ACTIVITY OF YEAST EXTRACTS OBTAINED BY DISINTEGRATION OF CELLS EITHER MECHANICALLY (PRESSURE), OR CHEMICALLY (IN COLD ACETONE) OR BY FREEZE-DRYING. THE BEST STORAGE LIFE IS OBTAINED IN THE SECOND CASE. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-2147.

Details

  • Original title: INFLUENCE OF DISINTEGRATION OF SACCHAROMYCES UVARUM YEAST CELLS ON FREEZE-DRYING OF ENZYMATIC EXTRACTS AND OF THE CONDITIONS OF STORAGE ON THEIR ENZYMATIC ACTIVITY.
  • Record ID : 1984-0831
  • Languages: English
  • Source: Acta Aliment. Pol. - vol. 7 - n. 3-4
  • Publication date: 1981

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