ALCOHOLIC FERMENTATION UNDER AERATION

Abstract

Saccharomyces fragilis was grown at oxygen absorption rates of 0.4, 1, 3, and 5.2 g. per liter per hour both at 20 °C. and at 37 °C. A high rate of yeast production as well as alcohol formation was found at 37° and all four oxygen absorption rates. At 20° alcohol was formed only at the two lowest rates of oxygen absorption. An exponential relation between the maximum yeast population density possible without alcohol production and the rate of oxygen absorption was derived.