Introduction: Folks, we are fortunate to be joined by Dr. Tobias Fischborn of Lallemand, a colleague of Dr. Cone. Clayton said he may be asking for help from such luminaries in the field as Tobias, as he says "No one can know it all!" (I will resist the urge to phone Dave Burley to tell him this!)

Lag phase and glycogen:

Thank you Dr. Cone for sharing your knowledge.

If I want to "grow" yeast fast what would be your suggestions. I have read if you keep a constant temp, O2, limit glucose to >.4% with stirring, yeast will stay in the respiratory (growth) state and grow rapidly. I have found limited info on the process. What would be the doubling rate if good constants were kept?