[Certain features of culturing Saccharomyces cerevisiae (Kiev strain) in a wine medium]

The growth of yeast Saccharomyces cerevisiae Kyivsky strain, used in production of champagne, has been studied as affected by a number of factors. The optimum values of saccharose concentration and partial pressure of oxygen dissolved in the medium under which the carbohydrate source use efficiency achieved 9 mln cells/mg of saccharose have been established. The strain growth on the nutrient medium with 2% of saccharose traditionally used in the champagne production has been investigated under the conditions of periodic cultivation. It has been shown that at the beginning of cultivation the low values of the economic coefficient were determined by the Crabtree effect. The saccharose concentration in the culture liquid being decreased to 1%, the carbohydrate utilization efficiency decreases considerably. A chemostatic method of the strain cultivation under growth limitation has been proposed to achieve high concentrations of yeast. Under periodical cultivation the saccharose concentration in the culture liquid would be supported at the level of 0.5-1.0% by its fractional introduction to the fermenter.