Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae.

Abstract

The presence of Saccharomyces cerevisiae in grape berries and fresh musts is usually very low. However, as fermentation progresses, the population levels of this species considerably increase. In this study, we use the concept of fitness advantage to measure how increasing ethanol concentrations (0-25%) and temperature values (4-46 °C) in wine fermentations… (More)
DOI: 10.1016/j.fm.2011.03.008

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Cite this paper

@article{Salvad2011QuantifyingTI, title={Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae.}, author={Zoel Salvad{\'o} and F. No{\'e} Arroyo-L{\'o}pez and E. Palomo Del Barrio and Amparo Querol and Juan M. Guillamon}, journal={Food microbiology}, year={2011}, volume={28 6}, pages={1155-61} }