| Abstract: | While yeast at the end of fermentation (final yeast) contained minimal amounts of lipid, no significant differences could be found in the lipid compositions of various strains of final yeast obtained from several practical brewing plants. Lipid content of the final yeast increased during storage in cold water until the 3rd or 4th day. External nutrients were found to be necessary for the final yeast to synthesize well-balanced lipid during pre-aeration. The final yeast required more than 30 mg of available oxygen/g of dry yeast synthesizing the sufficient amounts of lipid which are necessary for desirable fermentation. |
