The effect of start wort on the initial period of Baker's yeast fermentation View Full Text


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Article Info

DATE

1961-03

AUTHORS

K. Beran, J. Hospodka, L. Hauba

ABSTRACT

Laboratory fermentors were used under conditions closely resembling industrial conditions, for the investigation of the effect of the start wort on the initial period of bakers's yeast fermentation. The effect of concentration of invert sugar on values, on maltose and glucose and changes in RNA and DNA content were determined. Attention was also devoted to changes in phosphate fractions and in some other cell components (trehalose, polysaccharides, proteins, free amino acids). It was found that the substrate is quickly metabolized and that the synthesis of RNA, total carbohydrate and protein sets in at once, the processes being accompanied by a regular decrease in seven-minute phosphate content. Synthesis of DNA starts later. Changes in cell components are related to the morphological changes in the cells, their type of growth and cell division. It follows from the results that the processes taking place during this fermentation period can be compared with a short growth cycle. It is concluded with reference to yeast technology that the one-hour initiation period is too long and that the cells lack sugar substrate and are forced to adapt themselves to utilizing alcohol in place of carbohydrate. More... »

PAGES

86

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02868230

DOI

http://dx.doi.org/10.1007/bf02868230

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1003027379


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