The kinetics of alcoholic fermentation of sugars by brewer's yeast

Publisher Website
Google Scholar
Abstract
I. Fermentation of sugar by brewer''s yeast conforms to the Michaelis and Menten theory of enzyme action. Relatively low conc. of yeast leads to saturation of the enzyme and constancy of the reaction velocity over a wide range of substrate conc. Relatively high conc. of yeast and sufficiently low conc. of sugar, 0.04-0.07%, yield a unimolecular reaction. With glucose conc. as low as 1%, proportionality between yeast rate and rate of fermentation was observed over a wide range.[long dash]II. Under identical conditions glucose is fermented at approximately the same rate between 1 and 10% and fructose between 2 and 8% conc. the rate for fructose being slightly less than that for glucose. Below these concs. fructose is fermented much more slowly than glucose. Km for fructose and glucose were 0.01067 and 0.0225 respectively, the ratio giving K g/F-= 2.10 for the selectivity content.

This publication has 0 references indexed in Scilit: