PT - JOURNAL ARTICLE AU - F. Radler AU - H. Schütz TI - Glycerol Production of Various Strains of <em>Saccharomyces</em> AID - 10.5344/ajev.1982.33.1.36 DP - 1982 Jan 01 TA - American Journal of Enology and Viticulture PG - 36--40 VI - 33 IP - 1 4099 - http://www.ajevonline.org/content/33/1/36.short 4100 - http://www.ajevonline.org/content/33/1/36.full SO - Am J Enol Vitic.1982 Jan 01; 33 AB - 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.