The effect of formaldehyde on kinetics of biomass growth and consump­ tion of glucose by yeasts Candida tropicalis CC Y 29-7-33 has been inves­ tigated. For modelling of kinetics of biomass growth and consumption of the substrate the models according to Monod, Contois, and Andrews were applied. The parameters of kinetic equations were determined using the combined explicit and implicit Euler me...

The growth kinetics and fermentation performance of Williopsis saturnus and Saccharomyces cerevisiae at ratios of 10:1, 1:1 and 1:10 (W.:S.) were studied in papaya juice with initial 7-day fermentation by W.saturnus, followed by S. cerevisiae. The growth kinetics of W. saturnus were similar at all ratios, but its maximum cell count decreased as the proportion of S. cerevisiae was increased. Con...

Nitrogen, one of the most crucial nutrients present in grapes and musts, plays a key role yeast activities during alcoholic fermentation. Such influences are imposed on growth fermentation performances including formation secondary metabolites. Saccharomyces cerevisiae, main responsible for fermentation, has been studied extensively regarding nitrogen impacts. On other hand, similar stud...

In traditional winemaking, natural fermentation of grape juice is carried out by a sequence of different yeast species. The early stages are dominated by non-Saccharomyces yeasts and are replaced by Saccharomyces cerevisiae that finish the fermentation process. In this chapter was evaluated the kinetics and metabolic behavior of Kloeckera apiculata mc1 and S. cerevisiae mc2 in composite culture...

The grape juice industry has shifted almost entirely from the old method of storing juice in 5-gallon carboys to cool storage in tanks at 22 to 28 F (-5.5 to -2.2 C). Excess tartrates are precipitated during storage. When juice was stored in carboys, the carboys wNere filled at processing temperature, and either spray-cooled or allowed to cool slowly at the cellar storage temperature. For the m...

The sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae in grape juice is becoming an increasingly popular practice to diversify wine styles and/or to obtain more complex wines with a peculiar microbial footprint. One of the main interactions is competition for nutrients, especially nitrogen sources, that directly impacts not only fermentation performance but also th...

The aim of the study was to evaluate oxygen consumption kinetics some inactivated dry yeasts in comparison with those sulfur dioxide, ascorbic acid and glutathione.The rates three yeasts, glutathione at usual doses a model wine solution were determined by carrying out noninvasive fluorescence measurements. results indicate that two studied consume more effectively than dioxide. These data sugge...

A mycological medium was developed for primary isolation and culture of lipophilic yeasts. It was initially based on published information of nutrients and trace components that would promote the growth of these yeasts. It was subsequently modified and adjusted to specifically promote the growth of lipophilic yeasts and simultaneously avoid the luxurious growth of other fungi and bacteria. With...