The Use of Sodium Azide for Determining the Fermentative Ability of Yeast Developed Under Different Oxygen Tensions

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Abstract
Saccharbmyces cerevisiae, strain DCL distillery type, was used. The medium contained 10 g. glucose, 0.7 g. yeast extract (Difco), and 0.5 g. KH2PO4 per 100 ml. and was sparged with CO2. 3 types of inocula were prepd. from the stock culture: aerated, initially aerobic, and CO2-sparged. Fermentation studies (including glucose conc. yeast population, and the dry wt. of 1010 yeast cells) were made using each type of inoculum grown in the basic medium alone and with the addition of 0.002 [image] Na azide. The results, based on glucose utilization in CO2-sparged medium containing azide, showed that the cells developed under CO2-sparging have about twice the activity of cells developed under aeration and about 110 to 125% the activity of those developed in cotton-plugged flasks. The rate of glucose utilization based on the unit cell population appears to be a more rational reference standard for the expression of the activity of the yeast than that based on cell wt.