The Effect of pH, Temperature, and Composition of the Medium on Growth Characteristics of Rhodotorula gracilis

Previous studies have shown that Rhodotorula gracilis is capable of forming large quantities of fat under suit- able conditions (Enebo et al., 1946;Pan et al., 1949; Steinberg and Ordal, 1954a).It also has been demon- strated that growth and fat formation takes place in two distinct phases (Enebo et al., 1946).Steinberg and Ordal (1954a, 1954b) have studied the fattening phase in some detail; however, very little is known about the optimum conditions for growth of this organism.There is, in general, a lack of accurate published in formation on the effects of pH, temperature, and aera- tion on the growth of yeasts.Only a few studies have appeared in the literature describing the use of pH con- trolling equipment in fermentation studies (Finn et al., 1950; Kempe et al., 1950; Neish and Blackwood, 1951; Maxon and Johnson, 1953; Lakata, 1954; Steinberg and Ordal, 1954a; McKee, 1955).In most cases only the initial pH was adjusted and observed and, where temperature or other conditions were variable, generally no pH control was used.There are no temperature studies reported in the