INDUCTIVE EFFECTS OF OXYGEN ON YEAST FERMENTATION IN GLUCOSE- AND MALTOSE-MEDIA
1973; Wiley; Volume: 79; Issue: 1 Linguagem: Inglês
10.1002/j.2050-0416.1973.tb03500.x
ISSN2050-0416
Autores Tópico(s)Meat and Animal Product Quality
ResumoThe findings presented demonstrate that both growth yield and fermentation activity of yeast cells cultured in maltose-media are highly affected by pretreatment of the pitching yeast or by oxygen induction in the medium and by the presence of ergosterol and Tween 80. Variable responses to oxygen are reported from three different strains of brewer's yeast (Saccharomyces carlsbergensis). Yeast growth and fermentation were significantly reduced in media containing glucose above a certain threshold value. Previous reports concerning glucose repression are discussed. It is suggested that sucrose has a repressive effect similar to that of glucose. When nitrogen is a limiting factor, the fermentation velocity in the presence of maltose is reduced.
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