1988
DOI: 10.1111/j.1365-2672.1988.tb04312.x
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The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice

Abstract: The effects of temperature and pH on the survival and growth of Saccharomyces cerevisiae, Kloeckera apiculata, Candida stellata, Candida krusei, Candida pulcherrima and Hansenula anomala were examined during mixed culture in grape juice. At 25°C, pH 3.0 and pH 3.5, S. cerevisiae dominated the fermentation and the other species died off before fermentation was completed. Saccharomyces cerevisiae also dominated the fermentation at 20°C but there was increased growth and survival of the other species. At 10°C the… Show more

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Cited by 155 publications
(100 citation statements)
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“…The data obtained in the present study are supported by several studies which indicate that wine yeast strains of S. cerevisiae have an optimum temperature between 20ºC and 32ºC for glycerol production (5,15,18). In a study carried out with S. cerevisiae and other yeasts in natural grape juice, S. cerevisiae was found to dominate in the fermentation at 25ºC and pH 3.0-3.5, that cell population reached to 10 7 -10 8 cell mL -1 in three days (6). When the results obtained by the two strains are compared, it can be observed that there are similarities in the responses of the strains to different pH and temperature levels.…”
Section: Discussionmentioning
confidence: 55%
“…The data obtained in the present study are supported by several studies which indicate that wine yeast strains of S. cerevisiae have an optimum temperature between 20ºC and 32ºC for glycerol production (5,15,18). In a study carried out with S. cerevisiae and other yeasts in natural grape juice, S. cerevisiae was found to dominate in the fermentation at 25ºC and pH 3.0-3.5, that cell population reached to 10 7 -10 8 cell mL -1 in three days (6). When the results obtained by the two strains are compared, it can be observed that there are similarities in the responses of the strains to different pH and temperature levels.…”
Section: Discussionmentioning
confidence: 55%
“…Yeasts of this genus are widely distributed and can be found in natural habitats such as soil, water, plant exudates, insects and fruits and also as contaminants in a variety of foods and beverages and high-sugar-containing products (Heard & Fleet, 1987; Noronha-da-Costa et al, 1996). Some species of this genus have beneficial effects in food; for example, they contribute to the early stages of wine fermentation and in the processing of different types of cheeses (Lenoir, 1984;Heard & Fleet, 1988, 1990Lambrechts & Pretorius, 2000;Fernandez et al, 2000). Strains of Pichia membranifaciens are common contaminants in food-related environments and occur with high frequency in fermenting olive brines (Marquina et al, 1992(Marquina et al, , 1997.…”
mentioning
confidence: 99%
“…The low temperatures influence in a different way on the different species which concur in the must. Some yeasts such as Kloeckera apiculata dominate fermentation at 13 C, according to Heard and Fleet [18].The survival of non-Saccharomyces species affects the production of certain undesirable volatile substances such as acetic acid and ethyl acetate [19]. The temperature affects the biochemical activities of fermentative yeasts, which in turn affects the wine and its composition.…”
Section: Refrigeration Requirements In Prefermentative Operationsmentioning
confidence: 99%
“…Subsequently, several authors have established a thermal flow ranking from 71 [22] to 106 kJ/mole [1], according to the purity of the fermentative process and the derivation of the glucose molecules toward other secondary metabolic routes. Assuming the most thermodynamically adverse case and the known parallel reactions always occurring to the alcoholic fermentation, the average mean value of heat flow most widely accepted by the various experts is 100.32 kJ/mole [2,3,10,19,23].…”
Section: Refrigeration Requirements In Prefermentative Operationsmentioning
confidence: 99%