EFFECT OF ZINC AND COBALT ON YEAST GROWTH AND FERMENTATION
Open Access
- 6 May 1970
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 76 (3) , 262-264
- https://doi.org/10.1002/j.2050-0416.1970.tb03293.x
Abstract
Yeast grown at 30° C. in a synthetic medium containing protein yields a greater crop when zinc at 50 μg./ml. is added, but the yeast is more prone to autolysis. In a medium lacking protein, there is a similar stimulatory effect but the zinc has little effect on autolysis. If the yeast is grown at 35° C. in the synthetic medium containing protein, the addition of zinc at 50 μg./ml. has little effect. In similar experiments at 30° C. with cobalt in the range 5–50 μg./ml., protein utilization by the yeast is stimulated but growth is retarded.Keywords
This publication has 4 references indexed in Scilit:
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- Studies of a Yeast Exacting towards p-Aminobenzoic AcidJournal of General Microbiology, 1950
- CRYSTALLINE SOYBEAN TRYPSIN INHIBITORThe Journal of general physiology, 1947
- THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBINThe Journal of general physiology, 1938