Effect of increasing growth temperature on yeast fermentation

  • P F Chollom
  • H J Zumbes
  • H Dapiya
  • F C Onwuliri


The effect of increasing growth temperature on yeast fermentation was studied at approximately 5 oC intervals over a range of 18 – 37 oC, using one strain each of ale, lager and wine yeast. The ale and wine yeasts grew at all the temperatures tested, but lager yeast failed to grow at 37 oC. All these strains gave lower percentage viability at 37 oC. Cultures of ale and wine yeasts grown at 30 oC and fermented glucose faster than those grown at higher or lower temperatures. Maximum C0 2 production was also obtained at this temperature for both strains. However, lager yeast showed maximum production of C0 2 at 25 oC and 30 oC. Faster fermentation rates could be obtained if yeasts were grown at their optimum temperatures for growth than at sub optimum temperatures.

IJONAS Vol. 3 (1) 2007: pp. 127-130

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eISSN: 0794-4713