@article {Radler36, author = {F. Radler and H. Sch{\"u}tz}, title = {Glycerol Production of Various Strains of Saccharomyces}, volume = {33}, number = {1}, pages = {36--40}, year = {1982}, doi = {10.5344/ajev.1982.33.1.36}, publisher = {American Journal of Enology and Viticulture}, abstract = {The quantity of glycerol as principal by-product of the alcoholic fermentation depends to a large extent on the yeast strain. Different strains of Saccharomyces cerevisiae were found to form amounts of glycerol varying between 4.2 to 10.4 g/L. The formation of glycerol is regarded as a result of the competition between alcohol dehydrogenase and glycerol-3-phosphate dehydrogenase that compete for the reduced coenzyme NADH2. High and low glycerol forming yeast strains showed large differences in the activity of glycerol-3-phosphate dehydrogenase and only small variations in the activity of alcohol dehydrogenase. The total amount of glycerol formed was also influenced by amino acids. In thiamine deficient media a decrease in glycerol formation was observed. Experiments indicate a correlation between the formation of acetaldehyde and glycerol and the production of cell mass that may be of practical interest.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/33/1/36}, eprint = {https://www.ajevonline.org/content/33/1/36.full.pdf}, journal = {American Journal of Enology and Viticulture} }