ACCESSORY FOOD SUBSTANCES FOR OSMOPHILIC YEASTS: I. A BIOACTIVATOR IN HONEY STIMULATING FERMENTATION

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Abstract
Honey was found to contain an active principle which stimulated fermentation by certain osmophilic yeasts of the genus Zygosaccharomyces in synthetic media. The substance is dialyzable, insoluble in ether and acetone, not precipitated by 85% alcohol, resistant to heating in acid solution and non-volatile. The activating effect of honey is impaired by heating in alkaline solution and by prolonged exposure to moderate dry heat. The active principle may be separated into two fractions by selective adsorption by charcoal. The adsorbed fraction, which may be recovered by elution with alcohol, and the unadsorbed fraction are relatively inert alone, the presence of both being necessary for the active stimulation of fermentation.

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