THE INFLUENCE OF IODINE UPON THE GROWTH AND METABOLISM OF YEASTS

Abstract

Growth and metabolism of yeasts are extremely slow in a mineral salt-sugar solution such as Mayer''s cultural fluid. Heavy seeding, the presence of impurities such as may occur in commercial beet sugar, and bacterial (especially mold) growth accelerate yeast multiplication. Small quantities of I (1 p.p.m.) either as elementary I or as the salts of Na, K, or Ca accelerate yeast growth. The relationship of I to Wildier''s bios and the possibility of the use of I-cultured yeasts to furnish I to man are considered. Results indicate that I is essential to yeast growth and metabolism.