Abstract
The growth and survival of five strains of Pichia membranaefaciens in grape juices inoculated together with strains of Saccharomyces cerevisiae is described. Growth studies were carried out at 20°C and at 10°C. The effect of the initial dissolved oxygen and the inoculum size were also studied. Four strains exhibited significant growth in the early stages of the fermentation and survived at populations 102 to 103 CFU/mL until fermentation finished. A high initial population and low fermentation temperature enhanced the growth and survival of P. membranaefaciens.
- Received October 1991.
- Copyright 1992 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.
Vol 43 Issue 4
Jump to section
Related Articles
Cited By...
More from this TOC section
Similar Articles
