Abstract
THE sporulation of a strain of Saccharomyces cerevisi, carefully maintained true to type as a commercial baking yeast, has varied in 5–50 per cent of the cells under apparently the same conditions ; namely, on slants of Difco nutrient agar at pH 7.3 incubated for three days at 30° C. Investigation showed that if fermenting liquids happened to be in the same incubator, the ethyl alcohol and carbon dioxide formed by them had an adverse effect on sporulation, and this effect could be reproduced by the vapour from aqueous ethyl alcohol solutions, or by mixtures of carbon dioxide and air. In the case of aqueous alcohol vapour, the reduction in sporulation was accompanied by a marked increase in yeast growth due, presumably, to the utilization of alcohol as a source of carbon. Carbon dioxide and air mixtures, however, caused only a slight increase in yeast growth although sporulation was apparently inhibited.
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BRIGHT, T., DIXON, P. & WHYMPER, J. Effect of Ethyl Alcohol and Carbon Dioxide on the Sporulation of Bakers’ Yeast. Nature 164, 544 (1949). https://doi.org/10.1038/164544a0
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DOI: https://doi.org/10.1038/164544a0
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