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Cardinal Temperatures for Growth of Osmotolerant Yeasts in Broths at Different Water Activity Values
Journal article

Cardinal Temperatures for Growth of Osmotolerant Yeasts in Broths at Different Water Activity Values

  • JERMINI, MARCO F. G. Food Microbiology Laboratory, Department of Food Science, Swiss Federal Institute of Technology (ETH), CH-8092 Zürich, Switzerland
  • SCHMIDT-LORENZ, WILHELM Food Microbiology Laboratory, Department of Food Science, Swiss Federal Institute of Technology (ETH), CH-8092 Zürich, Switzerland
Published in:
  • Journal of Food Protection. - International Association for Food Protection. - 1987, vol. 50, no. 6, p. 473-478
Food Science
Microbiology
English All three cardinal temperatures (Tmin, Topt and Tmax) for growth of 6 strains as well as Tmin and Tmax for growth of an additional 23 strains were determined in solutions of 10, 30, 50 and 60% (w/w) glucose at aw (20°C) of 0.990, 0.970, 0.922 and 0.868, respectively. The Topt for growth of Zygosaccharomyces rouxii and Z. bisporus were 24–28.5°C at aw >0.990 and 31–33°C at aw in the range of 0.922–0.868. Z. bailii showed Topt for growth of 29–31°C and 33–35°C at aw >0.990 and aw <0.922, respectively. The Topt for growth of Torulaspora delbrueckii was 27–28.5°C at aw <0.990 and 31–33.5 at aw in the range of 0.922–0.868. Debaryomyces hansenii showed a Topt of 24°C and 27–29.5°C at aw >0.990 and aw <0.922, respectively. The Tmin and Tmax for growth were also shifted toward higher values as the aw decreased; at aw<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.
Language
  • English
Open access status
closed
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https://sonar.ch/global/documents/114412
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