UMR PAM A 02.102, Laboratoire des Procédés Microbiologiques et Biotechnologiques, Université de Bourgogne, Agro-Sup Dijon, 1 Esplanade Erasme, 21000 Dijon, France.
UMR PAM A 02.102, Laboratoire des Procédés Microbiologiques et Biotechnologiques, Université de Bourgogne, Agro-Sup Dijon, 1 Esplanade Erasme, 21000 Dijon, France; Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France.
Int J Food Microbiol. 2015 Jul 2;204:47-54. doi: 10.1016/j.ijfoodmicro.2015.03.026. Epub 2015 Mar 27.
The present study focused on the effects of temperature, T, and water activity, aw, on the growth of Hyphopichia burtonii, Pichia anomala, and Saccharomycopsis fibuligera on Sabouraud Agar Medium. Cardinal values were estimated by means of cardinal models with inflection. All the yeasts were xerophilic, and they exhibited growth at 0.85 aw. The combined effects of T, aw, and pH on the growth of these species were described by the gamma-concept and validated on bread in the range of 15-25 °C, 0.91-0.97 aw, and pH 4.6-6.8. The optimum growth rates on bread were 2.88, 0.259, and 1.06 mm/day for H. burtonii, P. anomala, and S. fibuligera, respectively. The optimal growth rate of S. fibuligera on bread was about 2 fold that obtained on Sabouraud. Due to reproduction by budding, P. anomala exhibited low growth on Sabouraud and bread. However, this species is of major concern in the baker's industry because of the production of ethyl acetate in bread.
本研究主要关注温度（T）和水活度（aw）对伯克霍尔德氏酵母、异常汉逊酵母和纤维侧耳酵母在沙保罗琼脂培养基上生长的影响。拐点值通过拐点模型估计。所有酵母均为嗜干性，在 aw 为 0.85 时可生长。这些物种的 T、aw 和 pH 联合作用的生长情况通过伽马概念来描述，并在 15-25°C、0.91-0.97 aw 和 pH 4.6-6.8 的范围内在面包上进行了验证。在面包上的最佳生长速率分别为 H. burtonii 2.88mm/天、P. anomala 0.259mm/天和 S. fibuligera 1.06mm/天。纤维侧耳酵母在面包上的最佳生长速率约为在沙保罗琼脂上的 2 倍。由于出芽繁殖，P. anomala 在沙保罗琼脂和面包上的生长速度较慢。然而，由于在面包中产生乙酸乙酯，该物种在面包行业中引起了极大关注。
