Saccharomyces cerevisiae temperature effects

Gao, C. and Fleet, G. H. (1988). The effects of temperature and pH on the ethanol tolerance of the wine yeasts, Saccharomyces cerevisiae, Candida stellata and Kloeckera apiculata. ]. Appl. Bacteriol. 65,405-410. 

Laroche, C., Beney, L., Marechal, P.A., Gervais, P. (2001) The effect of osmotic pressure on the membrane fluidity of Saccharomyces cerevisiae at different physiological temperatures. Appl. Microbiol. Biotechnol, 56, 249-254. 

Saccharomyces cerevisiae was cultivated with potato protein liquor (PPL) and glucose (starch hydrolysate) as substrate. Before the start of the cultivation PPL was sterilized at various temperatures between 80 and 120 °C for different periods between 5 s and 30 min [27]. The foaminess of PPL was very low before the sterilization. The foaminess increased with the temperature and time during sterilization and, at 120 °C and 30 min, 2 was enlarged by a factor of 2x10. This effect is due to the denaturation of proteins [4] and the formation of Maillard reactions between reducing sugars and amino adds [28]. 

Porter, LJ. and C.S. Ough. 1982. The effects of ethanol, temperature and dimethyl dicarbonate on viability of Saccharomyces cerevisiae Montrachet No. 522 in wine. Am.f. Enol Vitic. 33(4) 222-225. 

Aldiguier, A.S., Alfenore, S., Cameleyre, X., et al., 2004. Synergistic temperature and ethanol effect on Saccharomyces cerevisiae dynamic behaviour in ethanol bio-fuel production. Bioprocess and Biosystems Engineering 26, 217-222. 

Millati, R., Niklasson, C., Taherzadeh, M., 2002. Effect of pH, time and temperature of over-hming on detoxification of dilute-acid hydrolyzates for fermentation by Saccharomyces cerevisiae. Process Biochemistry 38 (4), 515—522. 

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