MATERIALS FORMED BY YEAST DURING FERMENTATION
Open Access
- 2 January 1971
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 77 (1) , 36-39
- https://doi.org/10.1002/j.2050-0416.1971.tb03351.x
Abstract
Extracellular polysaccharides, peptides and amino acids are formed by brewing yeasts (Saccharomyces cerevisiae) during fermentation of a synthetic medium consisting mostly of glucose and ammonium sulphate. Similar materials are formed also in fermentations of wort.Keywords
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