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

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Abstract
[alpha]-glucose recrystallized from alcohol, and [beta]-glucose from pyridine were fermented at 1% and lower concns. at 30[degree] and 35[degree] with 8-16% of pressed yeast, the rates of fermentation being measured in Slator''s apparatus as described before. At sugar concn. below 1% the maximum rate of fermentation of a glucose was greater than that of j8 glucose and the Michaelis and Menten constants Km were respectively 0.0099 and 0.0118 [image]. Under certain conditions, short induction period and 1% of sugar at 35[degree], the results indicated that neither [alpha]- nor [beta]-glucose is specifically fermented, But an intermediate, possibly open chain form of glucose is so fermented. The muta-rotation of partly fermented [alpha][beta]-glucose may be explained on this hypothesis.

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