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Table 2 The total yeast counts and frequency of yeast species on WLN agar. F1 and F2, inoculated with pure cultures of RC212 (LALVIN) and R312 (isolated from Xinjiang, China, and made into active dry yeasts in our previous study) after crushing (t = 0); F3, inoculated with both RC212 and R312 at the same time (t = 0); F4, where RC212 was inoculated 48 h (t = 48) later than R312 (t = 0); F5, where RC212 was inoculated 48 h (t = 0) earlier than R312 (t = 48)

From: Changes of diversity and population of yeasts during the fermentations by pure and mixed inoculation of Saccharomyces cerevisiae strains

Yeast

Number of yeast cells ( × 107 CFU ml−1) a /Colony frequency (%) b

Stage 0

F1

F2

F3

F4

F5

Stage 1

Stage 2

Stage 3

Stage 1

Stage 2

Stage 3

Stage 1

Stage 2

Stage3

Stage 1

Stage 2

Stage 3

Stage 1

Stage 2

Stage 3

S. cerevisiae

0.95 ± 4.60/29.23

75 ± 4.43/68.18

18.5 ± 9.36/92.50

4.3 ± 7.27/65.15

180 ± 8.39/53.73

19.5 ± 14.53/100

220 ± 5.44/74.58

11.5 ± 7.77/74.19

13 ± 7.72/100

23 ± 16.17/88.46

16.5 ± 11.17/78.57

325 ± 13.84.02/98.48

0.45 ± 11.15/29.03

90 ± 12.35/54.55

455 ± 10.37/98.91

Hanseniaspora sp.

0.004 ± 4.58/20

2 ± 8.53/61.54

35 ± 4.86/31.82

1.5 ± 6.78/7.50

1.7 ± 5.80/25.76

145 ± 9.53/43.28

55 ± 11.61/18.64

3 ± 9.84/19.35

2 ± 12.10/7.69

4 ± 6.93/19.05

5 ± 4.34/1.52

0.9 ± 16.42/58.06

60 ± 11.24/36.36

5 ± 0.84/1.09

Issatchenkia sp.

0.0135 ± 5.57/67.5

0.3 ± 4.29/9.23

0.6 ± 2.53/9.09

10 ± 5.59/2.99

20 ± 8.25/6.78

0.5 ± 2.28/3.23

0.5 ± 3.52/1.92

0.5 ± 5.06/2.38

0.1 ± 6.81/6.45

15 ± 4.56/9.09

C. diversa

0.0025 ± 7.21/12.5

0.5 ± 4.15/3.23

0.5 ± 4.98/1.92

0.1 ± 3.85/6.45

Total c

0.02 ± 7.55

3.25 ± 14.24

110 ± 8.02

20 ± 11.68

6.6 ± 9.12

335 ± 15.07

19.5 ± 14.53

295 ± 8.97

15.5 ± 8.99

13 ± 7.72

26 ± 15.03

21 ± 14.46

330 ± 11.64

1.55 ± 11.21

165 ± 17.44

460 ± 11.08

  1. —: undetected
  2. aThe data are express as the mean value plus or minus the standard deviation
  3. bPercentage calculated from each stage
  4. cTotal yeast populations of each stage during the fermentations