The increase in intracellular free-lysine levels of growing Baker's yeast (Saccharomyces cerevisiae) by sodium chloride

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.