EFFECT OF YEAST BIOMASS ENRICHMENT IN MAGNESIUM ON DRYING KINETICS AND SURVIVAL OF CELLS

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published September 2024 issue has just been published December 2024 issue is now available on-line

EFFECT OF YEAST BIOMASS ENRICHMENT IN MAGNESIUM ON DRYING KINETICS AND SURVIVAL OF CELLS

Dorota Nowak

,

Tadeusz Kasiak

,

Piotr P. Lewicki

,

Wanda Duszkiewicz-Reinhard

Publication date: 2005-09-30

Pol. J. Food Nutr. Sci. 2005;55(3):263-266

KEYWORDS

Saccharomyces cerevisiae

ABSTRACT

Brewers yeast Saccharomyces cerevisiae were cultivated on defined growth medium supplemented with magnesium ions. Harvested cells were dried by convection under variable conditions and under vacuum. An increased content of magnesium in yeast cells affected the convective drying. The cells enriched in magnesium dried faster and their survival was increased in comparison to the control cells.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.

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