Abstract
The growth and survival of five strains of <i>Pichia membranaefaciens</i> in grape juices inoculated together with strains of <i>Saccharomyces cerevisiae</i> 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 10<sup>2</sup> to 10<sup>3</sup> CFU/mL until fermentation finished. A high initial population and low fermentation temperature enhanced the growth and survival of <i>P. membranaefaciens</i>.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
