The Sugar Tolerance of Four Strains of Distillers' Yeast

Publisher Website
Google Scholar
Abstract
4 strains of Saccharomyces cerevisiae were investigated, and it was shown that the ability of these yeasts to utilize glucose may be affected by the initial glucose conc. of the medium to be fermented, and also that different yeasts vary in their abilities to tolerate high sugar cones. To obtain a possible explanation of the inhibition of sugar utilization demonstrated in fermentation expts., the various yeast strains were treated with glucose solns. of different conc. in order to determine the cones, necessary to induce easily visible plasmolysis. The results indicate that the inhibition at high glucose concs., is due, at least in part, to osmotic phenomena. A rough detn. of the sugar tolerance of a yeast can be made simply by the use of the microscope and glucose solns. of various strengths; for accurate detns. of sugar tolerance, the fermentation method is recommended.

This publication has 3 references indexed in Scilit: