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1970•Journal of the Institute of BrewingOpen access

FERMENTATION OF SYNTHETIC MEDIA CONTAINING GLUCOSE AND MALTOSE BY BREWER'S YEAST

Sharoon Griffin

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Abstract

Brewer's yeast previously cultured on either glucose or maltose as the sole source of carbohydrate has a period of exclusive utilization of glucose when grown on synthetic media containing glucose and maltose. Only when glucose has fallen to a low level does fermentation of maltose begin. This behaviour is thought to be due to an effect of glucose on the maltose permease.

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What this paper is about

Brewer's yeast previously cultured on either glucose or maltose as the sole source of carbohydrate has a period of exclusive utilization of glucose when grown on synthetic media containing glucose and maltose. Only when glucose has fallen to a low level does fermentation of maltose begin. This behaviour is thought to be due to an effect of glucose on the maltose permease.

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Available abstract

Brewer's yeast previously cultured on either glucose or maltose as the sole source of carbohydrate has a period of exclusive utilization of glucose when grown on synthetic media containing glucose and maltose. Only when glucose has fallen to a low level does fermentation of maltose begin. This behaviour is thought to be due to an effect of glucose on the maltose permease.

Key concepts: Maltose, Yeast, Fermentation, Biochemistry, Chemistry, Carbohydrate, Food science, Sucrose

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