USE OF CONSTANT RATE ALCOHOLIC FERMENTATIONS TO COMPARE THE EFFECTIVENESS OF DIFFERENT NITROGEN-SOURCES ADDED DURING THE STATIONARY-PHASE

Alcoholic fermentations by Saccharomyces cerevisiae were run at a cons tant rate throughout most of the fermentation process by controlling t he addition of assimilable nitrogen. During the regulation period, the nitrogen content of the cells and their specific activities were kept constant. Such fermentations were used to compare the effectiveness o f additions of different amino acids during the stationary phase. Mark ed differences were found as compared to fermentations with additions in the initial medium. (C) 1997 by Elsevier Science Inc.