Banerjee, Nirupama ; Bhatnagar, Rakesh ; Viswanathan, L. (1981) Development of resistance in Saccharomyces cerevisiae against inhibitory effects of Browning reaction products Enzyme and Microbial Technology, 3 (1). pp. 24-28. ISSN 0141-0229
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Official URL: http://www.sciencedirect.com/science/article/pii/0...
Related URL: http://dx.doi.org/10.1016/0141-0229(81)90030-2
Abstract
Furfural, maltol and 5-hydroxymethyl furfural, the three Browning reaction products, inhibit CO2 production by Saccharomyces cerevisiae. The inhibition can be partially overcome by some crude extracts, such as tryptone, yeast extract and casein hydrolysate. Yeast cells show a tendency to adapt to these compounds even when exposed to them for a very short time. Sugar cane molasses can perform both the above functions simultaneously. First, it can overcome the inhibitory effect of these compounds much more effectively than the crude extracts and secondly, training of cells in molasses makes them resistant enough to withstand the lethal levels of the test compounds.
| Item Type: | Article |
|---|---|
| Source: | Copyright of this article belongs to Elsevier Science. |
| ID Code: | 63383 |
| Deposited On: | 28 Sep 2011 10:33 |
| Last Modified: | 28 Sep 2011 10:33 |
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