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

Open Access

2 January 1970

journal article
research article
Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing

Vol. 76 (1) , 45-47
https://doi.org/10.1002/j.2050-0416.1970.tb03258.x

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.

Keywords

This publication has 2 references indexed in Scilit:

Large-scale chromatographic separation of sucrose-raffinose mixtures on powdered cellulose for the determination of raffinose in raw sugars
The Analyst, 1953
THE GROWTH OF BACTERIAL CULTURES
Annual Review of Microbiology, 1949