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Table 3 Effects of the type and concentration of various sugars on the survival rate of air-blast dried yeasts

From: Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Strains Conc. (%) Survival rate (%)
Glucose Fructose Lactose Maltose Raffinose Sucrose Trehalose
S. cerevisiae D8 5 95.07 ± 8.45a 64.31 ± 7.62b 84.00 ± 12.17a 88.80 ± 6.59a 93.39 ± 15.32a 94.38 ± 11.68a 96.13 ± 5.94a
10 94.33 ± 6.66a 74.28 ± 7.07ab 91.20 ± 9.53a 94.03 ± 5.13a 94.52 ± 10.46a 93.73 ± 8.74a 97.54 ± 6.77a
H. uvarum S6 5 63.99 ± 5.81b 67.67 ± 1.06b 72.56 ± 8.75ab 67.20 ± 4.07b 68.54 ± 2.35b 69.66 ± 6.76ab 69.77 ± 1.55ab
10 71.71 ± 4.78ab 75.59 ± 11.05ab 85.81 ± 4.98ab 78.76 ± 17.82ab 84.68 ± 9.30ab 92.59 ± 11.17a 73.38 ± 9.18ab
I. orientalis KMBL5774 5 41.89 ± 3.58 cd 39.68 ± 5.99 cd 43.04 ± 9.56 cd 39.74 ± 4.62 cd 41.03 ± 8.97 cd 40.79 ± 2.63 cd 44.30 ± 11.04 cd
10 79.49 ± 9.25a 65.17 ± 5.15b 36.71 ± 4.56d 54.17 ± 8.46bc 33.33 ± 4.62d 37.78 ± 3.39d 45.93 ± 6.06 cd
  1. Different letters within the same strains indicate significant difference (p < 0.05)