The presence of Aspergillus oryzae-proteolipid (PL) at the early stage off fermentation was essential to obtain yeast cells capable of producing high concentrations of alcohol, when the fermentation tests were carried out by stepwise addition of sucrose to the synthetic media. High concentrations of alcohol were produced by strains of Saccharomyces cerevisiae Hansen and Saccharomyces uvarum (carlsbergensis) as well as Saccharomyces sake which produced more than 20 percent alcohol in the PL-supplemented medium at 20°C.
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Hayashida et al. (1981) studied this question.
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