热应激和渗透应激对酿酒酵母活力的影响。

Influence of thermal and osmotic stresses on the viability of the yeast Saccharomyces cerevisiae.

作者信息

Beney L, Martínez de Marañón I, Marechal P A, Gervais P

机构信息

Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques, E.N.S.B.A.N.A., Dijon, France.

出版信息

Int J Food Microbiol. 2000 Apr 10;55(1-3):275-9. doi: 10.1016/s0168-1605(00)00203-8.

DOI:10.1016/s0168-1605(00)00203-8

PMID:10791757

Abstract

This work studies the effect of thermal and dehydration kinetics on the viability of Saccharomyces cerevisiae. The influence of the rate of temperature (T) and osmotic pressure (pi) increases are first investigated. Results showed that yeast viability is preserved by slow variations of temperature or osmotic pressure in a precise range of T or pi. The influence of a previous thermal stress on the resistance to a hyperosmotic stress is also studied. Temperatures equal to or lower than 10 degrees C allowed the preservation of viability after an osmotic stress whereas temperatures above 10 degrees C did not preserve yeast survival.

摘要

这项工作研究了热动力学和脱水动力学对酿酒酵母活力的影响。首先研究了温度（T）和渗透压（π）升高速率的影响。结果表明，在T或π的精确范围内，温度或渗透压的缓慢变化可保持酵母活力。还研究了先前的热应激对高渗应激抗性的影响。等于或低于10摄氏度的温度可使酵母在渗透应激后保持活力，而高于10摄氏度的温度则不能保证酵母存活。