EFFECTS OF AERATION DURING THE CULTIVATION OF PITCHING YEAST ON ITS CHARACTERISTICS DURING THE SUBSEQUENT FERMENTATION OF WORT

The characteristics of cultivated yeast were studied after continuous aeration, aeration for the first hour and without aeration. The fatty acid content increased under aerobic conditions, while the level of st orage sugars increased under anaerobic conditions. In a fermentation t est, total number of cells and their viability and also the intracellu lar level of storage sugars and fatty acids were higher in yeast culti vated under aerobic conditions than in yeast cultivated under anaerobi c conditions. Since there were no significant differences between the performance of yeast cultivated under continuous aeration and those wi th aeration for the first hour, the latter offer the best economic cho ice.