UTILIZATION OF SACCHAROSE AND MALTOSE BY YEASTS.

Abstract

WORK on the utilization of saccharose by Saccharomyces oleaginosus1, and other species, has been continued on other yeasts lacking invertase. The results with S. rouxii were: (a) negative assimilation in yeast nitrogen base Wickerham (YNB) with 0.5 per cent saccharose, and positive assimilation in the same medium with a 2 per cent sugar concentration; in the latter case, the assimilation is appreciably quicker in Erlenmeyer flasks; (b) slow fermentation in a 2 per cent concentration in yeast infusion (YI), and slightly more active fermentation in yeast autolysate (YA). With S. italicus VB 20 the assimilation of saccharose in YNB was also negative with 0.5 per cent saccharose, and positive with 2 per cent; the fermentation was extremely weak in YI and YA.