2007•China BrewingRequires access
Effects of different carbon sources on the organic acid metabolism of yeasts
Yang Wenzhou
Open publisher page 0 citations
Abstract
The metabolism and growth of beer yeast were tracked when cultured in the medium containing glucose,fructose or maltose as carbon source.The variation in the content of tartaric acid,malic acid,succinic acid and citric acid was detected by high-performance liquid chromatography(HPLC).The results indicated that the carbon source had a great effect on organic acid content,especially to tartaric acid,malic acid and citric acid,but it did affected a lot on succinic acid content.