[Enzyme activity of yeasts as an indicator of their physiological state].

During yeast cultivation the activity of hexokinase and phosphofructokinase, the triggering enzymes of glycolysis, was measured and the total amount of nucleic acids was determined. The impoverished medium--postdistillation molasses residue--was used for yeast generation in the studies. A decline in the enzyme activity was observed, wheras the total amount of nucleic acids remained unaltered. The activity of hexokinase and phosphofructokinase increased significantly when the yeast cultivated on the molasses residue were stimulated by an addition of a small amount of molasses upon low aeration. The measurement of the activity of the above enzymes is a sensitive test and can be recommended for studying the technology of alcohol fermentation.