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PHYSIOLOGICAL REQUIREMENTS FOR INDUCTION OF SPORULATION IN LAGER YEAST *
Author(s) -
Bilinski C. A.,
Russell I.,
Stewart G. G.
Publication year - 1987
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.2050-0416.1987.tb04502.x
Subject(s) - spore , tetrad , yeast , sporogenesis , incubation , biology , ascus (bryozoa) , stationary phase , potassium , botany , food science , chemistry , biochemistry , chromatography , ascospore , organic chemistry
A study of the effects on sporulation of temperature and of presporulation growth on several carbon sources has led to the identification of physiological conditions for a marked improvement of ascosporogenesis in lager yeast. Sporulation occurred only on incubation of both presporulation and sporulation cultures at 21°C. Experiments in which sporogenic abilities were monitored at various stages in the growth curve demonstrated maximum ascus production in sporulation medium inoculated with acetate‐grown cells harvested from stationary rather than exponential phase. Increasing the potassium acetate concentration in sporulation medium gave further increases in total sporulation and a marked induction of tetrad production. Several differences in spore morphology were found between ale and lager strains studied and physiological requirements for optimal sporulation were compared.