Studies in Ascospore Formation in Saccharomyces Meyen

Abstract

Studies of certain ecological, chemical, and physical factors as they affect ascospore formation in bakers' yeast. Especial attention ls given to the effect of carbon dioxide, oxygen, temperature, and cell concentration. The ability of 43 yeast cultures of differing types and geographical sources to form ascospores on three sporulation media is compared. Variations in the numbers of ascospores formed by isolates from a commercial yeast package as well as in the progeny of a single isolate were observed. A practical hybridization method is described. Based on the findings of these studies a technique for the preservation of yeast cultures is suggested. With 20 tables and 5 figures.