The effect of temperature on the growth of strains of Kloeckera apiculata and Saccharomyces cerevisiae in apple juice fermentation

The influence of temperature (10°C and 25°C) on the survival and growth of Saccharomyces cerevisiae and Kloeckera apiculata was examined in mixed and pure cultures during fermentation in apple juice. The growth reached by S. cerevisiae did not seem to be affected by temperature and the presence of K. apiculata . However, the growth and survival of K. apiculata , both in single and mixed cultures, were substantially enhanced at 10°C. The highest amount of ethyl acetate was produced by K. apiculata in pure culture at 10°C. Nevertheless, this concentration was lowest when both yeasts were fermented together at 10°C and 25°C.