The effect of temperature on the growth of strains of Kloeckera apiculata and Saccharomyces cerevisiae in apple juice fermentation

被引：24

作者：

Bilbao, A

Irastorza, A

Duenas, M

Fernandez, K

机构：

[1] Departamento de Química Aplicada, Facultad de Química, Universidad del País, San Sebastián

[2] Departamento de Química Aplicada, Facultad de Química, Universidad del País, 20.080, San Sebastián

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1997年 / 24卷 / 01期

关键词：

D O I：

10.1046/j.1472-765X.1997.00340.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The influence of temperature (10 degrees C and 25 degrees C) on the survival and growth of Saccharomyces cerevisiae and Kloeckera apiculata was examined in mixed and pure cultures during fermentation in apple juice. The growth reached by S. cerevisiae did not seem to be affected by temperature and the presence of K. apiculata. However, the growth and survival of K, apiculata, both in single and mixed cultures, were substantially enhanced at 10 degrees C. The highest amount of ethyl acetate was produced by K. apiculata in pure culture at 10 degrees C. Nevertheless, this concentration was lowest when both yeasts were fermented together at 10 degrees C and 25 degrees C.

引用

页码：37 / 39

页数：3

共 11 条

[1] DYNAMICS OF YEAST POPULATIONS DURING CIDER FERMENTATION IN THE ASTURIAN REGION OF SPAIN [J].