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1969•Journal of the Institute of BrewingOpen access

MALTASE ACTIVITY IN SACCHAROMYCES CEREVISIAE DURING FERMENTATION OF SYNTHETIC MEDIA

Sharoon Griffin

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Abstract

Addition of glucose to yeast utilizing maltose as sole source of carbohydrate did not greatly repress maltase activity. Similar patterns of maltase activity were observed in yeast fermenting maltose or glucose separately. The addition of glucose to a fermentation of maltose is liable to retard temporarily the rate of uptake of sugar. Changes in maltose permease are considered to be more important than maltase activity as a cause of this behaviour.

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Addition of glucose to yeast utilizing maltose as sole source of carbohydrate did not greatly repress maltase activity. Similar patterns of maltase activity were observed in yeast fermenting maltose or glucose separately. The addition of glucose to a fermentation of maltose is liable to retard temporarily the rate of uptake of sugar. Changes in maltose permease are considered to be more important than maltase activity as a cause of this behaviour.

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Available abstract

Addition of glucose to yeast utilizing maltose as sole source of carbohydrate did not greatly repress maltase activity. Similar patterns of maltase activity were observed in yeast fermenting maltose or glucose separately. The addition of glucose to a fermentation of maltose is liable to retard temporarily the rate of uptake of sugar. Changes in maltose permease are considered to be more important than maltase activity as a cause of this behaviour.

Key concepts: Maltose, Maltase, Yeast, Fermentation, Biochemistry, Chemistry, Sugar, Saccharomyces cerevisiae

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