Induced Mutational Changes in Yeast 125 



The fermenting medium contained 10 per cent of the 

 required sugar and yeast extract. The substances tried 

 were gkicose, galactose, sucrose, maltose, raffinose and the 



Culii 



S.globo5USM9 



72 /349 m- I -6 -21 



72/349M-4-73 



74/349-I10S-I8 

 74/349-I-I05-I8mI-4 



S. paradoxus 37 



M37-9/2M-/ 



S.chodati m 



S.ellipsoideus m 



Fermentation of Sugars (s. /m I.) 



Glucose I Galactose \ Sucrose | Raffinose 



357 270 000 



000 0-59 



I I I — 1^ I I I 

 198 A 30S 



0-27 i 411 ^^-^ 



Maltose \Ma/t-wort 



2-33 K 324 



0-00 0-70 



I- 60 1-92 



000 073 



1-39 0-89 



Fig. 2. Fermentative properties of original, altered and 

 some other types of yeast. Upper borderline of shaded 

 portions = curve of fermentation of sugars. Numbers 

 above the curves of fermentation indicate the amount 

 of CO2 produced during fermentation (in g./lOO ml. 

 medium). Only one-third, if any, raffinose was fermented. 



usual beer- wort (saccharimeter : 13-5°). The experiments 

 were carried out at a temperature of 25-26° C, over a period 

 of 10 days; results are shown in Fig. 2. Characteristic curves 



