The Effect of Sugars and Polyols on the Heat Resistance and Morphology of Osmophilic Yeasts
- 1 June 1976
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 40 (3) , 269-276
- https://doi.org/10.1111/j.1365-2672.1976.tb04174.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Sugar and Polyol Permeability of Salmonella and Osmophilic Yeast Cell Membranes Measured by Turbidimetry, and its Relation to Heat ResistanceJournal of Applied Bacteriology, 1976
- Physical Responses of Yeast Cells to Osmotic ShockJournal of Applied Bacteriology, 1975
- The Effect of Sugars and Polyols on the Heat Resistance of SalmonellaeJournal of Applied Bacteriology, 1974
- The Effect of High Sugar Concentrations on the Heat Resistance of Vegetative Micro‐organismsJournal of Applied Bacteriology, 1973
- Minimal Medium Recovery of Heated Salmonella typhimurium LT2Journal of General Microbiology, 1973
- Recent research and development in the field of low‐moisture and intermediate‐moisture foodsC R C Critical Reviews in Food Technology, 1973
- Water Relations of Sugar-tolerant Yeasts: the Role of Intracellular PolyolsJournal of General Microbiology, 1972
- The Effect of Water Activity on the Heat Resistance of Heat Sensitive and Heat Resistant Strains of SalmonellaeJournal of Applied Bacteriology, 1970
- Relation of the Heat Resistance of Salmonellae to the Water Activity of the Environment 1Applied Microbiology, 1970
- Tetrazolium Overlay Technique for Population Studies of Respiration Deficiency in YeastScience, 1957