The survival investigation of sonicated soy sauce fermentation yeast strains using a spectrophotometer

The present work demonstrated a method to determine the growing activities of typical soy sauce fermentation yeasts under sonication stimulation in stress and/or enriched conditions. yeast were determined using programmed spectrophotometer which automatically records optical density (OD) growth media. increasing OD values directly proportionally amount cells within Spectrometry provides sigmoidal curve with lag time, maximum rate, and average rate microorganisms. Activities two industrial strains (Zygosaccharomyces spp. Candida spp.) stimulations (0.5 cycles, 60 amplitude) at different salt contents (1, 3, 5%), glucose (5, 10, 15%), durations (10, 20, 30 min), incubation temperatures (30 37°C) investigated 24-h cycle model system by one-factor-at-a-time (OFAT) design. Overall, treatment presence was not lethal cells. both significantly reduced (p < 0.05) when sample treated 5% content coupled sonication. However, further 10%, it yielded highest (0.1310 ± 0.0107 OD/h). Finally, 10 min 30°C temperature found be better as compared other combinations. Sonication did exert any detrimental effect on yeasts, stimulated enrichment appropriately provided.