The salt effect on the induction period in the fermentation by dried yeast

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Abstract
Fermentation by dried yeast in the presence of 0.04 M phosphate was observed with various concentrations of inorganic and organic salts. The period of induction varied with concentration and with the specific nature of the salt (both cation and anion). The order of the potency of the salts in prolonging the period of induction was 1/2Ca++>Na+>K+>1/2Mg++ >NH4+ with chlorides and sulphates, and I[image]>C1[image] >1/2SO4[image] with Na and K salts. NH4 salts (acetate, lactate, succinate, and sulphate) were nearly as potent as acetaldehyde in reducing the period of induction, although they were less potent than hexosediphosphate. The combined effect of the 2 ions was examined. NH4+ produced a remarkable antagonistic action to that of Na+, and the sulphate ion a slight antagonistic action to that of the nitrate ion. A hyperbolic relation may be supposed to exist between the induction period and the ratio of the concentrations of the 2 ions.