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YEAST GROWTH IN RELATION TO THE DISSOLVED OXYGEN AND STEROL CONTENT OF WORT
Author(s) -
David M. H.,
Kirsop B. H.
Publication year - 1973
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.2050-0416.1973.tb03491.x
Subject(s) - aeration , yeast , ergosterol , oxygen , fermentation , brewing , chemistry , food science , sterol , biochemistry , apparent oxygen utilisation , organic chemistry , cholesterol
The extent of the requirement for oxygen in cells of brewing yeast is determined by the availability of oxygen during propagation. Cells with no oxygen requirement ferment satisfactorily when added to either air‐saturated or de‐aerated wort. Cells produced during fermentation develop an oxygen‐requirement and ferment poorly when added to de‐aerated wort because of restriction of both rate and extent of exponential growth. The quantity of dissolved oxygen needed to ensure satisfactory growth varies greatly with yeast strain. In all cases examined, the oxygen requirement can be eliminated by addition to the growth medium of ergosterol and Tween 80 However Tween 80 alone is without effect. It seems likely that oxygen is required because it is essential for biosynthesis of sterols.