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SOME ASPECTS OF OSMOSENSITIVITY IN YEASTS: II. FACTORS LEADING TO THE PRODUCTION 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.tb02790.x
Subject(s) - production (economics) , chemistry , food science , biochemical engineering , microbiology and biotechnology , business , biology , economics , engineering , microeconomics
When yeast is propagated under conditions in which fermentation and yeast growth take place concurrently ( i.e ., when yeast is placed in sugar solutions of significant concentration, and growth takes place under non‐incrementally‐fed conditions), osmosensitivity is developed. Variation of the yeast growth‐rate by means of manipulation of the temperature and degree of aeration of the fermentation has demonstrated that the osmosensitivity increases with increasing growth rate. In any non‐incrementally‐fed fermentation the yeast passes through a phase of considerable osmosensitivity during the growth period, but a degree of stability is always reached towards the end of fermentation when sugar concentration becomes insignificant. The osmosensitivity of non‐incrementally‐fed yeasts rapidly increases as the yeast ages, the rate of increase varying with storage temperature.