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The temperature profiles of growth, thermal death and ethanol tolerance of the cellobiose‐fermenting yeast Candida wickerhamii
Author(s) -
CabeçaSilva Cecilia,
MadeiraLopes A.,
Van Uden N.
Publication year - 1985
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.3620250317
Subject(s) - ethanol , yeast , fermentation , chemistry , cellobiose , ethanol fermentation , botany , food science , biochemistry , biology , cellulose , cellulase
The temperature profiles of growth and thermal death of the cellobiose‐fermenting yeast Candida wickerhamii was associative with the initial maximum, final maximum, optimum and minimum temperatures for growth around 38°C, 31°C, 31°C and 3°C, respectively. Ethanol enhanced thermal death by increasing the entropy of activation (entropy coefficient 7.2 entropy units mol −1 l −1 ), shifted the supraoptimal part of the profile to lower temperatures without disrupting it and increased the minimum temperature for growth. The temperature profile of ethanol tolerance with respect to growth displayed a narrow temperature plateau (18–22°C) of maximum tolerance (limit 7.4%, v/v, ethanol) while the toxic effects of ethanol increased steeply on either side of the plateau.