Related Experiment Video
Updated: Oct 3, 2026

Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism
Published on: September 30, 2018
[Thermal resistance of yeasts in orange juice at different concentrations of soluble solids]
Z Medina de Salcedo1, B Sulbarán de Ferrer, A Ferrer Ocando
1Laboratorio de Alimentos, Departamento de Química, Facultad Experimental de Ciencias, La Universidad del Zulia, Maracaibo, Venezuela.
Abstract:
Thermal decimal reduction time (D) of Rhodotorula rubra (R. rubra) and Candida intermedia (C. intermedia) at 63, 64, 65, 66 and 67 degrees C was studied, at soluble solids concentrations of 12, 36 and 52 degrees Brix in orange juice. Experiments were conducted according to Stumbo method. D values for R. rubra were obtained in a range of 3.1 s for D 67 degrees C at 36 degrees Brix as a minimum to 209 s at 64 degrees C and 52 degrees Brix as a maximum. For C. intermedia, the minimum D value was 3.2 s at 64 degrees C and 12 degrees Brix and the maximum was 6 s at 64 degrees C and 52 degrees Brix. It can be noticed that as the concentration of soluble solids increases, the thermal resistance of the yeasts increases. R. rubra exhibits its highest thermal resistance at 52 degrees Brix for all temperatures. C. intermedia shows more osmotolerancy that R. rubra but it is more sensitive to heat at high sugar concentrations.
More Related Videos
14:53Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
Published on: October 24, 2016
10:08Genetic Mapping of Thermotolerance Differences Between Species of Saccharomyces Yeast via Genome-Wide Reciprocal Hemizygosity Analysis
Published on: August 12, 2019
Related Concept Videos
Microbes in Beverage Production
Microbes in Food Production
Production of Alcohol
Factors Influencing Microbial Growth: Osmolarity
Bioreactor Controls-III
Titration in Nonaqueous Solvents