FAST AND SLOW FERMENTATION OF BREWER'S WORT BY STRAINS OFSACCHAROMYCES CEREVISIAE

Open Access

2 January 1970

journal article
research article
Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing

Vol. 76 (1) , 41-45
https://doi.org/10.1002/j.2050-0416.1970.tb03257.x

Abstract

The major biochemical factor determining whether a strain of yeast will ferment wort rapidly is the activity of the yeast in fermenting maltose. However, maltase is always present in sufficient quantity and consequently maltose permease determines the rate of utilization of this sugar by the yeast. Similarly the utilization of maltotriose is thought to be governed by the uptake system for this sugar.

Keywords

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