Abstract
The rate of fermentation of glucose and maltose and the maltase activity of cellfree preparations of yeast were investigated during yeast propagation at the individual production stages. It was found that the yeast cells do not change much in their fermentation of glucose but that the level of the maltose-hydrolyzing enzyme undergoes changes, together with the character of the anaerobic fermentation of maltose, depending on the character of cultivation (batch or incremental feeding). After an initial decrease the maltose activity of cell-free preparations is maintained practically on the same level until the expedition phase is reached when it rapidly decreases to low values. The basis of the changes investigated is discussed together with their importance for yeast production technology.
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