In an experiment to determine the effect of pre-culture conditions on the sensitivity of yeasts to the glucose effect, the yeast species Saccharomyces uvarum (carlsbergensis) K19, was used. This species is from the collection of the Industrial Microbiology Laboratory of ENSAIA-INPL, Nancy France. The yeast was initially cultured on industrial wort with constant aeration throughout the culture period in the first instance and without aeration throughout the culture period in the second instance, creating aerobic and anaerobic conditions.The yeasts from the two culture different media were harvested and placed in synthetic media containing known sugar concentrations of glucose and maltose as substrates, and fermentations were carried out at 30°C. Cells were harvested during growth and the specific rate of fermentation (fermentation intensity) measured, using the Warburg respirometer. Irrespective of initial and main culture media used, yeasts from anaerobic preculture media had highly significantly lower (P<0.05) fermentation intensities than those cultivated initially under aerobic conditions. Fermentation intensity on glucose after preculture on glucose is significantly lower (P<0.05) for yeasts grown under anaerobic conditions when compared to those with access to oxygen. Oxygen limitation during preculture growth of the yeasts in either glucose or maltose media depressed fermentation on glucose or maltose thereafter.