Splittstoesser D F, Lienk L L, Wilkison M, Stamer J R
Appl Microbiol. 1975 Sep;30(3):369-73. doi: 10.1128/am.30.3.369-373.1975.
Pasteurization studies were conducted on 29 yeast and five lactic acid bacteria. In general the yeasts were more heat resistant in wine than were the bacteria. The one exception was a strain of Lactobacillus fructivorans that gave an average D-value of 1.7 min at 60 C. Alcohol was the wine constituent that had the greatest effect on resistance; D-values for all test species were inversely related to the ethanol concentration. The response of organisms to other factors such as pH, sugar, and sulfur dioxide varied with the species.
对29种酵母和5种乳酸菌进行了巴氏杀菌研究。总体而言，酵母在葡萄酒中比细菌更耐热。唯一的例外是一株果糖乳杆菌，在60℃时的平均D值为1.7分钟。酒精是对耐受性影响最大的葡萄酒成分；所有测试菌种的D值与乙醇浓度呈负相关。生物体对其他因素（如pH值、糖分和二氧化硫）的反应因菌种而异。
