温度对苹果汁发酵中尖孢克鲁维酵母和酿酒酵母菌株生长的影响。
The effect of temperature on the growth of strains of Kloeckera apiculata and Saccharomyces cerevisiae in apple juice fermentation.
作者信息
Bilbao A, Irastorza A, Dueñas M, Fernandez K
机构信息
Departamento de Química Aplicada, Facultad de Química, Universidad del País, San Sebastián, Spain.
出版信息
Lett Appl Microbiol. 1997 Jan;24(1):37-9. doi: 10.1046/j.1472-765x.1997.00340.x.
The influence of temperature (10 degrees C and 25 degrees C) on the survival and growth of Saccharomyces cerevisiae and Kloeckera apiculata was examined in mixed and pure cultures during fermentation in apple juice. The growth reached by S. cerevisiae did not seem to be affected by temperature and the presence of K. apiculata. However, the growth and survival of K. apiculata, both in single and mixed cultures, were substantially enhanced at 10 degrees C. The highest amount of ethyl acetate was produced by K. apiculata in pure culture at 10 degrees C. Nevertheless, this concentration was lowest when both yeasts were fermented together at 10 degrees C and 25 degrees C.
在苹果汁发酵过程中，研究了温度（10摄氏度和25摄氏度）对酿酒酵母和柠檬克勒克酵母在混合培养和纯培养中的存活及生长的影响。酿酒酵母的生长似乎不受温度和柠檬克勒克酵母存在的影响。然而，在10摄氏度时，柠檬克勒克酵母在单培养和混合培养中的生长及存活均显著增强。在10摄氏度的纯培养中，柠檬克勒克酵母产生的乙酸乙酯量最高。尽管如此，当两种酵母在10摄氏度和25摄氏度下共同发酵时，该浓度最低。
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