FORMATION OF ESTERS FROM ACIDS BY BREWER'S YEAST III. FORMATION BY VARIOUS STRAINS

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Abstract
A study has been made of the total formation of volatile esters and the formation of some ethyl esters from the corresponding lower fatty acids in anaerobic fermentation with a number of haploid and diploid strains of Saccharomyces cerevisiae and Sacch. carlsbergensis. In a synthetic medium containing a number of lower fatty acids, all the tested strains (about 20) gave the same distribution between the corresponding ethyl esters. None of the strains was able to form ethyl esters from propionic acid, isobutyric acid or isovaleric acid. The strains differed, however, in the total formation of volatile esters. This property could be affected by genetic means; it segregated in a complex way in haploidization and it could be affected by ultraviolet treatment.