Factors Controlling the Sporulation of Yeasts II. The Sporulation Phase

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SUMMARY: The degree of sporulation exhibited by yeasts was greatly influenced by cell population density (CPD). In general, optimal sporulation occurred over a narrow range of low CPD values for solid and liquid media. On acetate agar, however, optimal sporulation was obtainable over a wide range of CPD values above a certain, usually low, threshold. There is evidence that on this medium, the effect of CPD is due to a small but critical requirement of CO 2 for sporulation. Addition of potassium improved sporulation in the presence of acetate and pyruvate, but there was little effect with glucose. Nitrogen compounds and yeast extract tended to delay and depress sporulation in the presence of acetate. Most yeasts sporulated best on acetate agar at pH 8.4‐10.6 irrespective of CPD; a high pH was also necessary for optimal sporulation on glucose agar, but its value depended on glucose concentration and CPD. Buffering of pyruvate and glucose agar was necessary for the best results, but it was not usually needed for acetate media, the pH of which rose rapidly after inoculation to the optimal range. Glucose, pyruvate and, in particular, acetate, all proved capable in general of inducing a higher degree of sporulation than was possible, under the best conditions, in their absence.

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