[Effect of prolonged, continuous fermentation on the morphology and physiology of fixed yeasts].
As a result of long continuous fermentation of brewing wort by fixed yeast cells, the number of cells in the fermenter increased as well as their wet weight. The average dimensions of cells (length, width, volume) also increased. The length-to-width ratio of cells decreased. The fermenting activity decreased if calculated per wet weight but remained at the same level if calculated per cell. The overall productiveness of the fermenter with a carrier increased in proportion to the number of cells but not to their weight. The morphological and physiological properties of yeast cells changed as compared to the original ones.
D001515:Beer; D005285:Fermentation; D012440:Saccharomyces / Q000166:cytology* / Q000502:physiology; D013997:Time Factors
Vliianie dlitel'noĭ nepreryvnoĭ fermentatsii na morfologiiu i fiziologiiu drozhzheĭ, nakhodiashchikhsia n nositele.