DIFFUSIVITY MEASUREMENT IN A FLOCCULATING YEAST LAYER

The diffusion of small molecules (sugars and alcohols) through a dense layer of fiocculating yeast has been studied and compared to the theorical value calculated from parameters such as porosity and yeast density. Lactose, ethanol and methanol were chosen as model molecules. In comparison with water, the diffusion rate of lactose is divided by three. Alcohols which cross the cell envelope diffuse relatively faster than lactose which was assumed not to penetrate the cells. An increase of the lactose diffusion rate is observed when the yeast are heat killed.