THE INFLUENCE OF SODIUM CHLORIDE ON THE GROWTH AND METABOLISM OF YEAST

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Abstract
The effects of varying concentrations of NaCl were observed on Saccharomyces cerevisiae growing in malt wort. The medium was fermented in the presence of salt concentrations of 0-10%. Over this range, the vegetative activity of the organism was progressively diminished. Low concentrations of salt stimulated the maximum rate of CO2 production and the total gas evolved. Stimulation depended on the amount of inoculum. The lag phase of the fermentation period lengthened progressively with increases in salt concentration. Crops of yeast obtained contained a higher % of N up to approximately 6% NaCl. In the presence of higher amounts, the N % gradually returned to that of the control. The ration of sugar fermented to yeast crop increased with salt concentrations up to approximately 5%. Beyond this concentration the efficiency of the crop diminished. There is a suggestion that the presence of salt caused an accumulation of intermediate products derived from sugar.

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