Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid

International Journal of Food Microbiology

Volumn 131, Issue 2-3, 2009, Pages 120-127

  Arroyo López, F Noé ^a   Orlić, Sandi ^a,c   Querol, Amparo ^b   Barrio, Eladio ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Central composite design; Hybrid yeast; Response surface; Saccharomyces cerevisiae; Saccharomyces kudriavzevii; Wine fermentation

Indexed keywords

FRUCTOSE; GLUCOSE; SUGAR;

ARTICLE; CLIMATE CHANGE; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); FERMENTATION; FUNGUS GROWTH; GROWTH RATE; INOCULATION; INTERSPECIFIC HYBRID; MATHEMATICAL COMPUTING; NONHUMAN; PH; RESPONSE SURFACE METHOD; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; TEMPERATURE; WINE; YEAST;

CHIMERA; FERMENTATION; FRUCTOSE; GLUCOSE; HYDROGEN-ION CONCENTRATION; MODELS, BIOLOGICAL; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TEMPERATURE; WINE;

SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII;

EID: 64549142361     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.01.035     Document Type: Article

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