Abstract: Yeast cells often face a series of stress during the fermentation process, such as high temperature, high osmotic stress and ethanol. This work investigated the physiological responses of four food yeasts to glucose feeding strength and gradient heating stress. The results showed that the growth of Pichia kudriavzevii and Saccharomyces cerevisiae were hardly affected by gradient heating stress. High-speed feeding of glucose (400 mL/h) and gradient heating inhibited the reducing sugar consumption of Cyberlindner fabianii, but had no effect on other yeasts. The trehalose accumulation of P. kudriavzevii and S. cerevisiae were highly sensitive to glucose feeding and low stress heating (35, 37 ℃), C. fabianii showed low sensitivity to both glucose feeding and gradient heating stress, while Candida tropicalis intracellular trehalose only began to accumulate under severe heating stress (above 39 ℃). The trehalose content of P. kudriavzevii increased most significantly (3.7 times) after fermentation regulation among all yeasts. Meanwhile, other than C. fabianii, high-speed feeding of glucose was beneficial to ethanol accumulation in P. kudriavzevii, S. cerevisiae and C. tropicalis, especially P. kudriavzevii, which had the highest ethanol content of 48 g/L. These results could guide the selection of high tolerance strains and the application of bioethanol and fermented food.
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