Study of some factors affecting the growth of soy yeast (Saccharomyces rouxii NRRLY‐1096)

Abstract

SummaryThe effects of sodium chloride concentration, pH and temperature on the growth characteristics of Saccharomyces rouxii NRRLY‐1096 are described. It was found that sodium chloride increased the lag phase of the growth curve and reduced the total amount of growth. Doubling time was less at 37°C during the exponential growth phase as compared to that at room temperature (28°C). Total amount of growth was however, greater at room temperature. Saccharomyces rouxii NRRLY‐1096 grew over a wide pH range in the presence of relatively high concentrations of salt, but pH 4.0 to 6.0 was most favourable to its growth.