2015
DOI: 10.1111/1750-3841.12813
|View full text |Cite
|
Sign up to set email alerts
|

Effect of Initial PH on Growth Characteristics and Fermentation Properties of Saccharomyces cerevisiae

Abstract: As the core microorganism of wine making, Saccharomyces cerevisiae encounter low pH stress at the beginning of fermentation. Effect of initial pH (4.50, 3.00, 2.75, 2.50) on growth and fermentation performance of 3 S. cerevisiae strains Freddo, BH8, Nº.7303, different tolerance at low pH, chosen from 12 strains, was studied. The values of yeast growth (OD600 , colony forming units, cell dry weight), fermentation efficiency (accumulated mass loss, change of total sugar concentration), and fermentation products … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1
1
1

Citation Types

0
71
0
3

Year Published

2016
2016
2020
2020

Publication Types

Select...
8

Relationship

1
7

Authors

Journals

citations
Cited by 98 publications
(74 citation statements)
references
References 38 publications
0
71
0
3
Order By: Relevance
“…Medium pH around 3 affects glucose consumption (Liu et al, 2015). Medium pH around 3 affects glucose consumption (Liu et al, 2015).…”
Section: Fermentation At Moderate Concentrations Of Glucosementioning
confidence: 99%
“…Medium pH around 3 affects glucose consumption (Liu et al, 2015). Medium pH around 3 affects glucose consumption (Liu et al, 2015).…”
Section: Fermentation At Moderate Concentrations Of Glucosementioning
confidence: 99%
“…Cell growth was quantified by measuring the OD 600 of the fermenting MSM with a UV1800 spectrophotometer (Shimadzu, Japan) (Liu et al, 2015;Sun et al, 2015b). MSM, free of Cu 2+ , was used as the blank control.…”
Section: Determination Of Cell Growth and Fermenting Propertymentioning
confidence: 99%
“…Saccharomyces cerevisiae is the core microorganism in fermentation, especially in winemaking (20). Saccharomyces cerevisiae is the core microorganism in fermentation, especially in winemaking (20).…”
Section: Introductionmentioning
confidence: 99%