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VARIATION IN WATER CONTENT OF YEAST CELLS CAUSED BY VARYING TEMPERATURES OF GROWTH AND BY OTHER CULTURAL CONDITIONS
Author(s) -
White J.
Publication year - 1952
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1952.tb02660.x
Subject(s) - yeast , dry matter , water content , food science , fermentation , nutrient , chemistry , biology , botany , biochemistry , ecology , geotechnical engineering , engineering
Yeast cakes produced by normal commercial processes often consist of cells containing about 65% of water and 35% of dry matter, the consistency of the cake being governed by the ratio of the weight of the cells to the weight of the extracellular water; it is possible, however, by varying the conditions of growth, to produce yeast cakes in which the cells contain up to 76% of water. The temperature of growth has been shown to be one of the principal factors governing the water content of the cells, increasing growth temperature being accompanied by diminishing water content. Growth in a molasses medium produces cells with a higher dry‐matter content than is obtained in a defined synthetic medium and the cell water content further diminishes when the nutrients are added incrementally instead of being all present at the beginning of the fermentation. The water content of the cells of yeast crops derived from an original single cell culture has been shown to diminish gradually during repeated sub‐culture in a malt wort medium.