Abstract
SummaryThe ability of nine commercial iodophor preparations to control yeast infection was determined in the presence and absence of organic matter. Well buffered formulations demonstrated superior disinfection even in the presence of 3–4% beer, at which concentration the weakly buffered iodophors were inactivated. A study on an iodophor, commonly used in breweries, indicated that the biocidal activity was unaffected by pH and only marginally influenced by temperature, whereas sodium hypocholorite controls were sensitive to both. Tests with the same showed that yeast ascospores were about ten times more resistant than vegetative cells.
Full Text
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call