Effect of Sulfur Dioxide on the Activity of Schizosaccharomyces Pombe

Abstract

<i>Schizosaccharomyces pombe</i> was more resistant to sulfur dioxide than <i>Saccharomyces cerevisiae</i> in wine fermentation. <i>Sch. pombe</i> was as active in the presence of 300 ppm added SO₂ as <i>Sac. cerevisiae</i> was in 100 ppm added SO₂. Utilization of malic acid by <i>Sch. pombe</i> was rapid and complete, and was not affected by 300 ppm added SO₂. The only effect noted was the slower starts with the higher SO₂ concentrations. In a mixed culture of <i>Sch. pombe</i> and <i>Sac. cerevisiae</i>, the <i>Sch.</i> yeast was not overgrown by the <i>Sac.</i> yeast when 150 ppm or more of SO₂ was added.