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SOME ASPECTS OF OSMOSENSITIVITY IN YEASTS: I. SIGNIFICANCE AND MEASUREMENT OF OSMOSENSITIVITY
Author(s) -
White J.,
Munns D. J.
Publication year - 1955
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.2050-0416.1955.tb02789.x
Subject(s) - yeast , fermentation , sugar , food science , substrate (aquarium) , chemistry , osmotic pressure , biochemistry , chromatography , biology , ecology
The rate of gas production by yeasts working in sugar solutions and in dough media containing added salts and sugars has been found to vary greatly, and with some yeasts in particular decreases in spectacular manner as the osmotic pressure of the substrate is increased. This condition of “osmosensitivity” in yeasts has been shown to be extremely pronounced in the presence of flour, and it has been demonstrated that flour contains inhibitors of fermentation which are particularly active towards osmosensitive yeasts whenever significant quantities of salts and sugars are present in the medium.