CULTIVATED YEASTS • 2-4 



Torulopsis is adapted to grow in well-aerated nutrients. Bakers' 

 yeast is grown in heavily aerated broth to prevent the transformation 

 of sugar into alcohol and carbon dioxide. Unless it is aerated Sac- 

 charomyces lies on the bottom of the culture tank and changes the 

 sugar into glycogen and alcohol but produces little yeast. Toru- 

 lopsis does not store much glycogen and transforms sugar and am- 

 monia into protein with greater efficiency than Saccharmoyces be- 

 cause it is not a fermenter. 



The skill that Henneberg showed in taking an Industrially use- 

 less menace and transforming it into a source of protein may have 

 had very serious repercussions for us because the Germans might 

 not have been able to continue fighting nearly so long if they hadn't 

 had this source of nutrient. During the Second World War, they 

 produced about one hxmdred times as much dried yeast as we did. 

 Their population was notably free from B-vitamin deficiencies at 

 the end of the war. 



