THE EFFECT OF OSMOTIC PRESSURE ON THE PRODUCTION AND EXCRETION OF ETHANOL AND GLYCEROL BY A BREWING YEAST STRAIN

Abstract

When the cells of a lager brewing yeast Saccharomyces uvarum (carlsbergensis) were grown in minimal media containing sucrose and a non‐metabolized sugar sorbitol, significant levels of intracellular ethanol were obtained. Intracellular ethanol concentration decreased as the osmotic pressure of the medium was lowered and the proportion of extracellular ethanol increased. A reduction in cell viability occurred when there were high levels of intracellular ethanol. The total amount of glycerol produced increased with increased osmotic pressure, but glycerol diffused out of the cells faster than ethanol. 1980 The Institute of Brewing & Distilling