[Effect of cultivation conditions on the activity of respiration of Saccharomyces bayanus].

The effect of sugar and ammonium nitrogen content in the initial nutrient medium as well as the cultivation temperature on the respiration activity and respiratory quotient of yeast used in the champagne manufacture was studied. An addition of ammonium nitrogen stimulated respiratory processes in the yeast cell. The respiration activity increased with an increase of pH to 4.0. With an elevation of the sugar content of the substrate the respiratory quotient increased resulting in an uneconomic utilization of sugar. The maximum respiration activity and minimum respiratory quotient occurred at a temperature of 20 degrees.