Kvasny Prum. 1981; 27(8): 175-177 | DOI: 10.18832/kp1981031

The growth of yeasts on solid mediums under CO2.Peer-reviewed article

J. ŠAVEL, N. PROKOPOVÁ

The growth of 11 cultural and strange yeasts' strains has been followed in 12 % beer. The yeasts spoiled the beer in various speed, some of them did not grow even after 30 days. CO₂ (0,2 MPa) suppressed the growth of some yeasts on the wort-agar, on the glucose agar with yeasts' autolysate, on the beer stiffened by agar and on wort mediums containing the crystalline violet and iodoacetic acid. The grade of yeasts' inhibition by CO₂ depended on the content of nutrients in the medium and increased by the addition of ethylalcohol to the medium. The strains, spoiling quickly the beer, were relatively sensitive to CO₂ and to ethylalcohol.
(In Czech, English summary only)

Keywords: yeasts, growth, carbon dioxide

Published: August 1, 1981