By C.O. Chichesters, E.M. Mrak, G.F. Stewart (Eds.)
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Additional resources for Advances in Food Research, Vol. 26
Structure and Biosynthesis of the yeast cell envelope. In “The Yeasts” (A. H. Rose and J. S. ), Vol. 2, p. 145. Academic Press, New York. Pinkos, J. A. 1967. Torula: Nutritional and functional characteristics. Food Prod. Dev. p. 36. Pine, N.
It is interesting to consider the reason for this loss in cell yield at elevated temperatures. Possible reasons include loss of culture viability, alterations in metabolic pathways to less-efficient catabolic schemes, and increased maintenance demand. In an experimental and theoretical analysis of these alternatives, we have found that loss of culture viability at elevated temperatures does occur, but it has no effect on cell yields (Cooney and Makiguchi, 1976). Little information is available on changes in efficiency of catabolic pathways with increasing temperature.
1968. Ultrastructural changes in the yeast Candidu lipolytica caused by penetration of hydrocarbons in the cell. Experientia 2410). 1066. McCormick, R. D. 1975. New chocolate flavor enhancers. Food Product Development, p. 14. , and Kula, M. R. 1974. Enzyme yields from cells of brewers’ yeast disrupted by treatment in a horizontal disintegrator. Biorech. Bioengr. 16, 623-634. Mateles, R. I. 1971. Calculation of the oxygen required for cell production. Biotech. Bioengr. 13, 581. Mateles, R. R. ).
Advances in Food Research, Vol. 26 by C.O. Chichesters, E.M. Mrak, G.F. Stewart (Eds.)