Der osmotische Wert als Parameter für Wachstum und Alkoholbildung bei Hefen/ The Osmotic Value as a Parameter of Growth and of Ethanol Formation in Yeast
Open Access
- 1 June 1970
- journal article
- Published by Walter de Gruyter GmbH in Zeitschrift für Naturforschung B
- Vol. 25 (6) , 606-610
- https://doi.org/10.1515/znb-1970-0611
Abstract
The change of the osmotic value of different substances was observed during yeast growth by determination of the lowering of freezing-points. In shaken cultures with fermentable sugars the osmotic value at first increased and then decreased (effect of diauxy). Different attenuation degrees of raffinose (1/3, 3/3) as such reflected the osmotic value of the fermented medium. The diminuation of the osmotic value in liquid auxanograms showed distinctly whether the yeast had grown by utilizing the sugar or by using the carbon of amino acids or of reserve substances in the cell itself. By the aid of a calibration curve the ethanol content of a fermented medium may be determined exactly.Keywords
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