食塩水の共晶生成と酵母の凍結障害 : 酵母の凍結障害に関する研究(第1報)

概要

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The effect of formation of a eutectic mixture of NaCl and H_2O on the freeze-thaw damage of Saccharomyces cerevisiae suspended in NaCl was studied. The survival rate of the yeast decreased markedly, when the suspension was frozen to the temperature of the formation of the eutectic mixture. Freezing to temperatures above the eutectic point hardly affected the survival rate of the yeast in NaCl at concentrations of 0.1 to 4 M. The maximal death occurred just before the completion of formation of the eutectic mixture. KCl, disodium succinate and L-alanine showed the same effect as NaCl on the freeze-thaw damage of the yeast. On the other hand, formation of eutectic mixture did not damage the halotolerant yeast Saccharomyces rouxii.
社団法人日本生物工学会の論文
1980-11-25