Vivier D, Rivemale M, Reverbel J P, Ratomahenina R, Galzy P
INRA-ENSA, Montpellier, France.
Int J Food Microbiol. 1994 May;22(2-3):207-15. doi: 10.1016/0168-1605(94)90143-0.
The effects of various physicochemical parameters on the growth of three yeast strains were investigated, including: pH, sodium chloride content, water activity in the medium and temperature. All strains were unaffected by pH changes. Growth was optimal at pH 5.5, while these yeasts were able to develop within the pH 2.5-8 range. Suitable growth was obtained at temperatures of 4 degrees C-44 degrees C and the optimal temperature for growth was 32 degrees C for all three strains. Modelling of this latter parameter is described. Growth of microorganisms was considerably modified by increased NaCl or decreased water activity in the medium.
研究了各种物理化学参数对三种酵母菌株生长的影响，包括：pH值、氯化钠含量、培养基中的水分活度和温度。所有菌株均不受pH值变化的影响。在pH 5.5时生长最佳，而这些酵母能够在pH 2.5 - 8范围内生长。在4℃至44℃的温度下可实现适宜生长，所有三种菌株的最佳生长温度均为32℃。描述了后一个参数的建模情况。培养基中氯化钠含量增加或水分活度降低会显著改变微生物的生长。
