Metabolity fermentacji alkoholowej osmofilnych drożdży Saccharomyces w zależności od szczepu oraz zawartości cukrów w brzeczce

Summary The aim of the work was to examine the physiological properties of selected osmophilic Saccharomyces yeast strains depending on the concentration of sugars in the wort. 12 strains of Saccharomyces yeast from IBPRS collection were examined. The process of alcoholic fermentation of sugar wort at a sucrose concentration of 25%, 30% and 35% was carried out under laboratory conditions. It was found significant differences in the sugars fermentation by different yeast strains particularly evident at high initial concentration of sucrose in medium. Nine yeast strains fermented high-sugar media very well. These examined