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STUDIES IN YEAST SPORULATION: I. SOME FACTORS INFLUENCING SPORULATION
Author(s) -
Kirsop B. H.
Publication year - 1954
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.2050-0416.1954.tb02767.x
Subject(s) - spore , yeast , nutrient , saccharomyces cerevisiae , food science , saccharomyces , chemistry , biology , biochemistry , botany , organic chemistry
The factors which influence sporulation in strains of Saccharomyces include the composition of the medium, its acidity, and the cell concentration. Sporulation is enhanced by such carbon compounds as can be metabolized, the effect being apparently limited to an early stage in the process. In the absence of appropriate nutrients, the level of sporulation varies with the concentration of cells in the medium, and is optimal at a particular cell density.