THE FERMENTATION OF GALACTOSE BY SACCHAROMYCES CEREVISIAE

Abstract

As was the case with Kluyver, we repeatedly ascertained, that at a temperature of 38°C., at which no reproduction takes place, carbonic acid could never be obtained from galactose. The following experiments were made, in order to trace the correlation between an increase in the quantity of yeast and the galactose-fermentation-rate. For all our experiments we used the compressed yeast of the Dutch Yeast-and Spirit-works at Delft. Experiments were made to determine the connection between the galactose-fermentation-rate at 38°C., and the time for which the yeast had an opportunity of multiplying at 30°C., and likewise the connection between the galactose-fermentation-rate at 38°C. and the number of yeast-cells. The fermentation-rate was determined by shaking in a water-bath at 38°C. and measuring every 6 minutes the developed quantities of carbonic acid,