Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Degradation of Phospholipids of Yeast after Freeze-Thawing

  • Hahn, Young-Sook (Dept. of Food and Nutrition, Sungshin Women's University, Seoul 136-742. Korea)
  • Published : 1996.10.01
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Abstract

As an index of freeze-injury of yeast, the leakage of intracellular substances from yeast cells after freeze-thawing was investigated. It was found that much more ultraviolet-absorbing substances leaked out from non-freeze tolerant yeast (NETY) than from freeze-tolerant yeast. Furthermore, the rate of leakage of cellular substances form NFTY during incubation exceeded that of FTY, indicating that NFTY is more susceptible to freeze-injury than FTY during frozen-storage. An apparent degradation of phospholipid was observed during incubation of perfermented frozen-cells of NFTY, while little change of phospholipid occurred in FTY, These results suggested that the difference in the sensitivity of yeast might be due to the strength of cell membrane in terms of the degradation of phospholipid by enzymes, phospholipases, attached to cell membranes.

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References

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