Minimum water activities for the growth of yeasts isolated from high-sugar foods
Minimum water activities (aw) for the growth of 35 yeast strains isolated from high-sugar foods and related materials were determined by incubating in broths containing 1% glucose, 0.5% polypeptone, 0.3% yeast ext., 0.3% malt ext. and aw-controlling solutes at 25°C for up to 120 days. Three kinds of...
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| Veröffentlicht in: | Journal of general and applied microbiology 1991, Vol.37(1), pp.111-119 |
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| container_title | Journal of general and applied microbiology |
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| creator | Tokuoka, K Ishitani, T |
| description | Minimum water activities (aw) for the growth of 35 yeast strains isolated from high-sugar foods and related materials were determined by incubating in broths containing 1% glucose, 0.5% polypeptone, 0.3% yeast ext., 0.3% malt ext. and aw-controlling solutes at 25°C for up to 120 days. Three kinds of sugars (glucose, fructose, sucrose) and sodium chloride were used as aw-controlling solutes. The minimum aw for growth of the yeasts depended on aw-controlling solutes as well as yeast species and strains. Most species showed the highest minimum aw for growth in NaCl-media and about half of the species showed the lowest minimum aw for growth in sucrose-media. One strain of Zygosaccharomyces rouxii had minimum aw for growth as low as 0.67 in fructose-media. Miso ext. and koji ext., rich in inositol, and casamino acid decreased minimum aw for growth of Z. rouxii in NaCl-media. Pre-incubation in the presence of high concentrations of glucose or fructose also decreased minimum aw for growth of yeasts in glucose-media or fructose-media. |
| doi_str_mv | 10.2323/jgam.37.111 |
| format | Article |
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Three kinds of sugars (glucose, fructose, sucrose) and sodium chloride were used as aw-controlling solutes. The minimum aw for growth of the yeasts depended on aw-controlling solutes as well as yeast species and strains. Most species showed the highest minimum aw for growth in NaCl-media and about half of the species showed the lowest minimum aw for growth in sucrose-media. One strain of Zygosaccharomyces rouxii had minimum aw for growth as low as 0.67 in fructose-media. Miso ext. and koji ext., rich in inositol, and casamino acid decreased minimum aw for growth of Z. rouxii in NaCl-media. Pre-incubation in the presence of high concentrations of glucose or fructose also decreased minimum aw for growth of yeasts in glucose-media or fructose-media.</description><identifier>ISSN: 0022-1260</identifier><identifier>EISSN: 1349-8037</identifier><identifier>DOI: 10.2323/jgam.37.111</identifier><identifier>CODEN: JGAMA9</identifier><language>eng</language><publisher>Tokyo: Applied Microbiology, Molecular and Cellular Biosciences Research Foundation</publisher><subject>Bacteriology ; Biological and medical sciences ; cell culture ; culture media ; environmental factors ; fructose ; Fundamental and applied biological sciences. Psychology ; glucose ; growth ; Growth, nutrition, cell differenciation ; Microbiology ; sodium chloride ; strains ; sucrose ; sugar-tolerant yeasts ; tolerance ; water relations ; yeasts ; Zygosaccharomyces rouxii</subject><ispartof>The Journal of General and Applied Microbiology, 1991, Vol.37(1), pp.111-119</ispartof><rights>The Microbiology Research Foundation</rights><rights>1992 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c536t-ab945222823e1ed545da717d1ad81c1bb443f9d86d55c433163841ad3b9682103</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,1882,4023,27922,27923,27924</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5342821$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Tokuoka, K</creatorcontrib><creatorcontrib>Ishitani, T</creatorcontrib><title>Minimum water activities for the growth of yeasts isolated from high-sugar foods</title><title>Journal of general and applied microbiology</title><addtitle>J. Gen. Appl. Microbiol.</addtitle><description>Minimum water activities (aw) for the growth of 35 yeast strains isolated from high-sugar foods and related materials were determined by incubating in broths containing 1% glucose, 0.5% polypeptone, 0.3% yeast ext., 0.3% malt ext. and aw-controlling solutes at 25°C for up to 120 days. Three kinds of sugars (glucose, fructose, sucrose) and sodium chloride were used as aw-controlling solutes. The minimum aw for growth of the yeasts depended on aw-controlling solutes as well as yeast species and strains. Most species showed the highest minimum aw for growth in NaCl-media and about half of the species showed the lowest minimum aw for growth in sucrose-media. One strain of Zygosaccharomyces rouxii had minimum aw for growth as low as 0.67 in fructose-media. Miso ext. and koji ext., rich in inositol, and casamino acid decreased minimum aw for growth of Z. rouxii in NaCl-media. Pre-incubation in the presence of high concentrations of glucose or fructose also decreased minimum aw for growth of yeasts in glucose-media or fructose-media.</description><subject>Bacteriology</subject><subject>Biological and medical sciences</subject><subject>cell culture</subject><subject>culture media</subject><subject>environmental factors</subject><subject>fructose</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glucose</subject><subject>growth</subject><subject>Growth, nutrition, cell differenciation</subject><subject>Microbiology</subject><subject>sodium chloride</subject><subject>strains</subject><subject>sucrose</subject><subject>sugar-tolerant yeasts</subject><subject>tolerance</subject><subject>water relations</subject><subject>yeasts</subject><subject>Zygosaccharomyces rouxii</subject><issn>0022-1260</issn><issn>1349-8037</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNo9kE1v1DAQhi0EEkvhxA_AB8QFZfF47HwcUflopSKQoGdr1nESr5J1sb1U_fd4m2ov48P7zDPWy9hbEFuJEj_tR1q22GwB4BnbAKquagU2z9lGCCkrkLV4yV6ltBcCa9mqDfv1wx_8clz4PWUXOdns__nsXeJDiDxPjo8x3OeJh4E_OEo5cZ_CXOCeDzEsfPLjVKXjSLFshD69Zi8GmpN78_ResNtvX_9cXlU3P79fX36-qazGOle065SWUrYSHbheK91TA00P1LdgYbdTCoeub-tea6sQocZWlRB3Xd1KEHjBPqzeuxj-Hl3KZvHJunmmgwvHZEB3nZRNW8CPK2hjSCm6wdxFv1B8MCDMqTVzas1gY0prhX7_pKVkaR4iHaxP5xWNqnz5hH1ZsX3KNLpzTjF7O7tHJXRaP2rXUezn2E4UjTsUzbtVM1AwNMZy6fa3FIACGqxVV-N_mniN7Q</recordid><startdate>1991</startdate><enddate>1991</enddate><creator>Tokuoka, K</creator><creator>Ishitani, T</creator><general>Applied Microbiology, Molecular and Cellular Biosciences Research Foundation</general><general>Microbiology Research Foundation</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>1991</creationdate><title>Minimum water activities for the growth of yeasts isolated from high-sugar foods</title><author>Tokuoka, K ; Ishitani, T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c536t-ab945222823e1ed545da717d1ad81c1bb443f9d86d55c433163841ad3b9682103</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>Bacteriology</topic><topic>Biological and medical sciences</topic><topic>cell culture</topic><topic>culture media</topic><topic>environmental factors</topic><topic>fructose</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glucose</topic><topic>growth</topic><topic>Growth, nutrition, cell differenciation</topic><topic>Microbiology</topic><topic>sodium chloride</topic><topic>strains</topic><topic>sucrose</topic><topic>sugar-tolerant yeasts</topic><topic>tolerance</topic><topic>water relations</topic><topic>yeasts</topic><topic>Zygosaccharomyces rouxii</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tokuoka, K</creatorcontrib><creatorcontrib>Ishitani, T</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of general and applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tokuoka, K</au><au>Ishitani, T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Minimum water activities for the growth of yeasts isolated from high-sugar foods</atitle><jtitle>Journal of general and applied microbiology</jtitle><addtitle>J. Gen. Appl. Microbiol.</addtitle><date>1991</date><risdate>1991</risdate><volume>37</volume><issue>1</issue><spage>111</spage><epage>119</epage><pages>111-119</pages><issn>0022-1260</issn><eissn>1349-8037</eissn><coden>JGAMA9</coden><abstract>Minimum water activities (aw) for the growth of 35 yeast strains isolated from high-sugar foods and related materials were determined by incubating in broths containing 1% glucose, 0.5% polypeptone, 0.3% yeast ext., 0.3% malt ext. and aw-controlling solutes at 25°C for up to 120 days. Three kinds of sugars (glucose, fructose, sucrose) and sodium chloride were used as aw-controlling solutes. The minimum aw for growth of the yeasts depended on aw-controlling solutes as well as yeast species and strains. Most species showed the highest minimum aw for growth in NaCl-media and about half of the species showed the lowest minimum aw for growth in sucrose-media. One strain of Zygosaccharomyces rouxii had minimum aw for growth as low as 0.67 in fructose-media. Miso ext. and koji ext., rich in inositol, and casamino acid decreased minimum aw for growth of Z. rouxii in NaCl-media. Pre-incubation in the presence of high concentrations of glucose or fructose also decreased minimum aw for growth of yeasts in glucose-media or fructose-media.</abstract><cop>Tokyo</cop><pub>Applied Microbiology, Molecular and Cellular Biosciences Research Foundation</pub><doi>10.2323/jgam.37.111</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | The Journal of General and Applied Microbiology, 1991, Vol.37(1), pp.111-119 |
| issn | 0022-1260 1349-8037 |
| language | eng |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; J-STAGE (Japan Science & Technology Information Aggregator, Electronic) Freely Available Titles - Japanese |
| subjects | Bacteriology Biological and medical sciences cell culture culture media environmental factors fructose Fundamental and applied biological sciences. Psychology glucose growth Growth, nutrition, cell differenciation Microbiology sodium chloride strains sucrose sugar-tolerant yeasts tolerance water relations yeasts Zygosaccharomyces rouxii |
| title | Minimum water activities for the growth of yeasts isolated from high-sugar foods |
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