Growth of Zygosaccharomyces rouxii B-WHX-12-54 as a function of sugar content and pH was modelled.
The main limiting factor affecting Z. rouxii B-WHX-12-54 growth in concentrated apple juice was pH.
A pH value of 2.0 can completely inhibit Z. rouxii B-WHX-12-54 growth in concentrated apple juice.
A pH value of 2.5 is enough to keep concentrated apple juice at 70 °Brix for 60 days.