Growth and fermentation characteristics of a strain of the wine yeast Kluyveromyces thermotolerans isolated in greece
Growth and fermentation characteristics of a strain of the wine yeast Kluyveromyces thermotolerans isolated in greece
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DOI：
10.1007/s11274-005-8220-3
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发表时间：
2005-12-01
影响因子：
4.1
通讯作者：
Spyropoulos, H
中科院分区：
文献类型：
--
作者：
Kapsopoulou, K;Kapaklis, A;Spyropoulos, H
在单次培养发酵过程中，从希腊北部葡萄酒产区分离出来的菌株TH941达到了8.4 log （c.f.u ml(-1)）的非常高的细胞浓度，随后活细胞迅速下降。酵母在生长阶段产生9.6 g l -乳酸，7.58% v/v乙醇，l -苹果酸的降解有限，挥发性酸的产生也很低。在3% v/v和6% v/v乙醇的存在下，耐温k菌株能够生长。在9% v/v的乙醇浓度下，它不能生长，但在10天内没有丧失活力。
During the single culture fermentation of grape must K. thermotolerans, strain TH941, isolated in a wine-producing region in northern Greece, reached a very high cell concentration of 8.4 log (c.f.u ml(-1)), followed by a rapid decline of the viable cells. The yeast produced 9.6 g L-lactic acid l(-1) supercript stopduring the growth phase, 7.58% v/v of ethanol and showed a limited degradation of L-malic acid as well as a low production of volatile acidity. In the presence of 3% v/v and 6% v/v of ethanol the K. thermotolerans isolate was able to grow. At 9% v/v of ethanol it could not grow but showed no loss of viability for 10 days.