ShareINFLUENCE 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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Indexing
- Themes: Freeze-drying in biology and medicine
- Keywords: Yeast; Freeze-drying; Cell; Enzyme
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