Slow-

Sporulation, sporulation - the ability of yeast cells, some fungi and bacteria to form spores - special structures for preserving an individual in unfavorable conditions. To germinate, spores must be exposed to suitable conditions - heat, moisture, oxygen and favorable nutrition. After vegetative propagation, cultures of yeast, barley, soybeans, clover and other crops can form spores, which makes them easier to transport, allowing the creation of seed “storages” in fields and the transfer of more genetic material.

Sporulation can be biphasic or triphasic. Two-phase: in yeast, spores are formed in the presence of molasses concentrate and vitamins. Since their growth is limited by a certain amount of oxygen, in order to ensure maximum development of spore colonies, the CO2 content must be brought to 3% or lower. In this case, genome breakdowns associated with the formation of DNA replication errors are possible. Therefore, the spores are not suitable for use as fixed preservatives: the yield of yeast is 50% of the original amount or less. Phasic: includes species that reproduce sexually. For example, when cultivating champignons, common and biota, mature spores are formed from