High Pressure Inactivation of Yeast and Spheroplasts at Subzero Temperature View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

2003

AUTHORS

Jean-Marie Perrier-Cornet , Sandra Tapin , Patrick Gervais

ABSTRACT

In order to reduce pressure level of food application and also to progress in cell mechanisms comprehension, combination of low temperature and high pressure was tested. The yeast Saccharomyces cerevisiae was treated 10 minutes at different temperatures between 25°C and 20°C. Pressurisation at sub-zero temperatures enhanced significantly the effect of pressure. In term of cell inactivation, a decrease of 10°C is equivalent to an increase of 50 MPa. Similar phenomenon has been identified on pressure induced lysis of yeast spheroplasts which suggested that low temperature should enhance perturbations of membrane functions. More... »

PAGES

389-393

Book

TITLE

Advances in High Pressure Bioscience and Biotechnology II

ISBN

978-3-642-05674-1
978-3-662-05613-4

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-3-662-05613-4_70

DOI

http://dx.doi.org/10.1007/978-3-662-05613-4_70

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1005673334


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