MALTASE ACTIVITY IN SACCHAROMYCES CEREVISIAE DURING FERMENTATION OF SYNTHETIC MEDIA
Open Access
- 8 July 1969
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 75 (4) , 342-346
- https://doi.org/10.1002/j.2050-0416.1969.tb03223.x
Abstract
Addition of glucose to yeast utilizing maltose as sole source of carbohydrate did not greatly repress maltase activity. Similar patterns of maltase activity were observed in yeast fermenting maltose or glucose separately. The addition of glucose to a fermentation of maltose is liable to retard temporarily the rate of uptake of sugar. Changes in maltose permease are considered to be more important than maltase activity as a cause of this behaviour.This publication has 14 references indexed in Scilit:
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