ABSENCE OF NUTRITIONAL REQUIREMENT FOR UNSATURATED FATTY ACIDS BY BREWER'S YEAST IN MALT WORT
Open Access
- 2 January 1974
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 80 (1) , 80-81
- https://doi.org/10.1002/j.2050-0416.1974.tb03586.x
Abstract
Addition to de-aerated malt wort of ergosterol dispersed in the non-lipid detergent Tergitol allows satisfactory growth of oxygen-requiring cells of brewing yeast. Any nutritional requirement for unsaturated fatty acid for viability and growth of such cells (as distinct from effect on metabolite balance, e.g. of esters) can therefore be supplied by the normal constituents of a typical malt wort.Keywords
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- Anaerobic nutrition of saccharomyces cerevisiae. II. Unsaturated fatty and requirement for growth in a defined mediumJournal of Cellular and Comparative Physiology, 1954