No abstract

Fermentation by baker's yeast was carried out in medium containing exogenously added sodium chloride. The cell, intracellular free-lysine, glucose and ethanol concentrations were monitored at intervals of time during the fermentation. Sodium chloride (0.15-0.6~) stimulated the maximum intracellular free-lysine concentration of baker's yeast. The greatest stimulation was observed using 0 . 6~ sodium chloride and was accompanied by a reduction in the rate of glucose uptake from the medium and a lowering of the ethanol concentration in the medium.

Fermentation by baker's yeast was carried out in medium containing exogenously added sodium chloride. The cell, intracellular free‐lysine, glucose and ethanol concentrations were monitored at intervals of time during the fermentation. Sodium chloride (0.15–0.6M) stimulated the maximum intracellular free‐lysine concentration of baker's yeast. The greatest stimulation was observed using 0.6M sodium chloride and was accompanied by a reduction in the rate of glucose uptake from the medium and a lowering of the ethanol concentration in the medium.