International Journal of Food Microbiology.pdfVIP

International Journal of Food Microbiology 131 (2009) 120–127 Contents lists available at ScienceDirect International Journal of Food Microbiology journa l homepage: /locate/ij foodmicro Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid F. Noé Arroyo-López a, Sandi Orlić a,c, Amparo Querol b, Eladio Barrio a,⁎ a Institut “Cavanilles” de Biodiversitat i Biologia Evolutiva, Universitat de València, Edifi ci dInstituts, Parc Científi c de Paterna, P.O. Box 22085, E-46071 València, Spain b Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, P.O. Box 73, E-46100 Burjassot, Valencia, Spain c Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetosinuska 25, 10 000 Zagreb, Croatia a r t i c l e i n f o a b s t r a c t Article history: The effects of temperature, pH and sugar concentration (50% glucose +50% fructose) on the growth Received 23 July 2008 parameters of Saccharomyces cerevisiae T73, S. kudriavzevii IFO 1802T and the hybrid strain S. cerevisiae × Received in revised form 8 January 2009 S. kudriavzevii W27 were studied by means of response surface methodology based in a central composite Accepted 25 January 2009 circumscribed design. Lag phase could not be properly modelled in the wine model system, where yeasts started the fermentation in few hours after inoc