Effect of Initial PH on Growth Characteristics and Fermentation Properties of Saccharomyces cerevisiae

As the core microorganism of wine making, Saccharomyces cerevisiae encounter low pH stress at the beginning of fermentation. Effect of initial pH (4.50, 3.00, 2.75, 2.50) on growth and fermentation performance of 3 S. cerevisiae strains Freddo, BH8, Nº.7303, different tolerance at low pH, chosen fro...

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Bibliographic Details
Published in:Journal of food science 2015-04, Vol.80 (4), p.M800-M808
Main Authors: Liu, Xingyan, Jia, Bo, Sun, Xiangyu, Ai, Jingya, Wang, Lihua, Wang, Cheng, Zhao, Fang, Zhan, Jicheng, Huang, Weidong
Format: Article
Language:English
Subjects:
Acetic acid
Acetic Acid - metabolism
Ethanol
Ethanol - metabolism
Ethyl alcohol
Fermentation
Food science
Glycerol - metabolism
growth
Humans
Hydrogen-Ion Concentration
initial pH
Saccharomyces cerevisiae
Saccharomyces cerevisiae - growth & development
Saccharomyces cerevisiae - metabolism
Strain
Succinic Acid - metabolism
Vitaceae
Wine - analysis
Wines
Yeast
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Summary:As the core microorganism of wine making, Saccharomyces cerevisiae encounter low pH stress at the beginning of fermentation. Effect of initial pH (4.50, 3.00, 2.75, 2.50) on growth and fermentation performance of 3 S. cerevisiae strains Freddo, BH8, Nº.7303, different tolerance at low pH, chosen from 12 strains, was studied. The values of yeast growth (OD600, colony forming units, cell dry weight), fermentation efficiency (accumulated mass loss, change of total sugar concentration), and fermentation products (ethanol, glycerol, acetic acid, and l‐succinic acid) at different pH stress were measured. The results showed that the initial pH of must was a vital factor influencing yeast growth and alcoholic fermentation. Among the 3 strains, strain Freddo and BH8 were more tolerant than Nº.7303, so they were affected slighter than the latter. Among the 4 pH values, all the 3 strains showed adaptation even at pH 2.50; pH 2.75 and 2.50 had more vital effect on yeast growth and fermentation products in contrast with pH 4.50 and 3.00. In general, low initial pH showed the properties of prolonging yeast lag phase, affecting accumulated mass loss, changing the consumption rate of total sugar, increasing final content of acetic acid and glycerol, and decreasing final content of ethanol and l‐ succinic acid, except some special cases. Based on this study, the effect of low pH on wine products would be better understood and the tolerance mechanism of low pH of S. cerevisiae could be better explored in future.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.12813