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  • Inactivation of yeast Saccharomyces uvarum with peracetic acid
    Koren, Matjaž ; Marič, Vladimir
    Inactivation of microorganisms in biotechnology and food industry is necessary to prevent the transmission of pathogenic and other harmful microorganisms, the contamination of the production process ... and to eliminate competition for nutrients in growth media and thus insure better circumstances for growth and production of metabolits to a specific microorganism. In breweries the residues of the production microorganisms Saccharomyces uvarum also have to be eliminated, because the autolysis products can become nutriens for product spoilage microorganisms. In present work, the inactivation of yeast Saccharomyces uvarum was studied. In suspension test at 25 and 40 C and contact times between 15 and 300 seconds the effect of different concentrations of peracetic acid (15 - 300 mg/l) was tested. The results are presented as surviving curves (log number of surviving cells at different time intervals) and as kinetic parameters - inactivation rate and decimal reduction time for each chosen circumstances. For sufficient inactivation of yeast cells the concentration between 75 and 150 mg/l of peracetic acid are needed because they are less sensitive to pollution with organic matter and to temperature changes.
    Source: Yeast nutrition and natural habitats : book of abstracts (Str. P7-19)
    Type of material - conference contribution
    Publish date - 1997
    Language - english
    COBISS.SI-ID - 44033793

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