VARIATIONS DES TENEURS EN GLYCOGÈNE ET EN TRÉHALOSE PENDANT LE SÉCHAGE DE LA LEVURE
- 1 September 1949
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Research
- Vol. 27b (9) , 749-756
- https://doi.org/10.1139/cjr49b-077
Abstract
The transformation of the polysaccharides of yeast during its drying was studied. A method for the estimation of glycogen is proposed, in which methyl alcohol replaces ethyl alcohol for the precipitation. During the drying of the yeast, the total content of polysaccharides changes only a little, whereas the glycogen disappears almost completely. It seems that trehalose, formed during the drying of the yeast, replaces the glycogen.This publication has 1 reference indexed in Scilit: