Jermini Marco F G, Schmidt-Lorenz Wilhelm
Food Microbiology Laboratory, Department of Food Science, Swiss Federal Institute of Technology (ETH), CH-8092 Zürich, Switzerland.
J Food Prot. 1987 Jun;50(6):473-478. doi: 10.4315/0362-028X-50.6.473.
All three cardinal temperatures (T, T and T) for growth of 6 strains as well as T and T for growth of an additional 23 strains were determined in solutions of 10, 30, 50 and 60% (w/w) glucose at a (20°C) of 0.990, 0.970, 0.922 and 0.868, respectively. The T for growth of Zygosaccharomyces rouxii and Z. bisporus were 24-28.5°C at a >0.990 and 31-33°C at a in the range of 0.922-0.868. Z. bailii showed T for growth of 29-31°C and 33-35°C at a >0.990 and a <0.922, respectively. The T for growth of Torulaspora delbrueckii was 27-28.5°C at a <0.990 and 31-33.5 at a in the range of 0.922-0.868. Debaryomyces hansenii showed a T of 24°C and 27-29.5°C at a >0.990 and a <0.922, respectively. The T and T for growth were also shifted toward higher values as the a decreased; at a<0.922 none of the tested strains grew at 4°C within 30 d. Several strains could grow at 42°C only in the presence of high sugar concentrations.
在10%、30%、50%和60%（w/w）葡萄糖溶液中，分别测定了6株菌生长的三个关键温度（T、T和T）以及另外23株菌生长的T和T，其水活度（20°C）分别为0.990、0.970、0.922和0.868。鲁氏接合酵母和双孢接合酵母在水活度>0.990时生长的T为24 - 28.5°C，在水活度为0.922 - 0.868范围内时为31 - 33°C。拜氏接合酵母在水活度>0.990和<0.922时生长的T分别为29 - 31°C和33 - 35°C。德巴利酵母在水活度<0.990时生长的T为27 - 28.5°C，在水活度为0.922 - 0.868范围内时为31 - 33.5°C。汉逊德巴利酵母在水活度>0.990和<0.922时生长的T分别为24°C和27 - 29.5°C。随着水活度降低，生长的T和T也向更高值移动；在水活度<0.922时，所有测试菌株在30天内均不能在4°C下生长。几种菌株仅在高糖浓度存在时才能在42°C下生长。
