ABSTRACTThe type of sugar in the heating and recovery media affected the rate of inactivation and repair capability of a Chablis strain ofSaccharomyces cerevisiae.The rate of heat inactivation decreased with decreasing awin glucose and fructose but not in sucrose solutions. At any awthe order of susceptibility to inactivation of yeast cells was consistently: fructose, glucose, and sucrose. In fructose, a major proportion of the survivors exhibited sublethal injury. When suspended in solutions containing the various sugars after heating and incubated for up to 18 hr prior to plating, the type of sugar in the solution influenced the ability of cells to repair injury.
展开▼
