氯化钠和氯化钾对葡萄汁酵母和短克勒克酵母对游离维生素B6生长反应的影响。

Effect of sodium chloride and potassium chloride on growth response of yeasts Saccharomyces uvarum and Kloeckera brevis to free vitamin B6.

作者信息

Guilarte T R

出版信息

J Assoc Off Anal Chem. 1984 May-Jun;67(3):617-20.

Abstract

Acid hydrolysis is the most commonly used extraction procedure for the microbiological assay of vitamin B6 in food samples. Because NaCl or KCl is formed as a result of the extraction procedure, these 2 salts were tested as possible agents that may influence the growth response of the yeasts Saccharomyces uvarum and Kloeckera brevis. Results indicate that NaCl and KCl do effect the growth response of these 2 yeasts, depending on the salt concentration and the B6 vitamer present.

摘要

酸水解是食品样品中维生素B6微生物测定最常用的提取方法。由于提取过程中会生成氯化钠或氯化钾，因此对这两种盐作为可能影响葡萄汁酵母和短克鲁维酵母生长反应的试剂进行了测试。结果表明，氯化钠和氯化钾确实会影响这两种酵母的生长反应，这取决于盐浓度和所存在的维生素B6形式。