Inhibierungserscheinungen bei der alkoholishchen Gärung III. Der Einfluß des osmotischen Druckes auf die Lebensfähigkeit von Saccharomyces cerevisiae

The influence of the osmotic pressure on the viability of yeast cells was studied in batch processes. It could be found, that the viability is a function of the total osmotic pressure obtained by adding the partial osmotic values of the principal ingredients saccharose, ethanol and salts dissolved in the medium. At optimum process conditions (pH, T, etc.) the cells can tolerate the osmotic pressure up to fixed value π₁. Above π₁ the viability decreases linearly and upward of a second threshold value π₂ nonlinearly. In the case of the used strain Saccharomyces cerevisiae Hansen Sc 5 the values of the both points are π₁ = 25 atm and π₂ = 47 atm.