ABSTRACT
Growth in yeast is synchronized with the growth of the bud, which reaches the size of the mature cell by the time. It separates from the parent cell. In well-nourished, rapidly growing yeast cells, all the cells can be seen to have buds, since bud formation occupies the whole cell cycle. Yeast fermentation is prone to bacterial contamination. Bacteria are usually fast growing in comparison to slow-growing yeast population. Bacteria tend to utilize the nutrients meant for yeast. Bacteria can grow in the optimal condition meant for yeast growth. Due to the consumption of nutrients by the bacterial population, yeasts face lack of nutrients in a batch culture and yeast growth is hampered. The turbidity is mostly due to bacterial growth. In S. cerevisiae, high sugar concentration and high specific growth rate can trigger alcoholic fermentation even under fully aerobic conditions. Alcoholic fermentation during industrial production of Baker’s yeast is highly undesirable as it reduces the biomass yield.
