Summary
During the single culture fermentation of grape must K. thermotolerans, strain TH941, isolated in a wine-producing region in northern Greece, reached a very high cell concentration of 8.4 log (c.f.u ml−1), followed by a rapid decline of the viable cells. The yeast produced 9.6 g L-lactic acid l−1 during the growth phase, 7.58% v/v of ethanol and showed a limited degradation of L-malic acid as well as a low production of volatile acidity. In the presence of 3% v/v and 6% v/v of ethanol the K. thermotolerans isolate was able to grow. At 9% v/v of ethanol it could not grow but showed no loss of viability for 10 days.
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Kapsopoulou, K., Kapaklis, A. & Spyropoulos, H. Growth and Fermentation Characteristics of a Strain of the Wine Yeast Kluyveromyces thermotolerans Isolated in Greece. World J Microbiol Biotechnol 21, 1599–1602 (2005). https://doi.org/10.1007/s11274-005-8220-3
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DOI: https://doi.org/10.1007/s11274-005-8220-3