Changes in the rate of fermentation of maltose during propagation of industrial Baker's yeast View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1963-03

AUTHORS

K. Beran, J. Hauba, J. Hospodka

ABSTRACT

The rate of fermentation of glucose and maltose and the maltase activity of cellfree preparations of yeast were investigated during yeast propagation at the individual production stages. It was found that the yeast cells do not change much in their fermentation of glucose but that the level of the maltose-hydrolyzing enzyme undergoes changes, together with the character of the anaerobic fermentation of maltose, depending on the character of cultivation (batch or incremental feeding). After an initial decrease the maltose activity of cell-free preparations is maintained practically on the same level until the expedition phase is reached when it rapidly decreases to low values. The basis of the changes investigated is discussed together with their importance for yeast production technology. More... »

PAGES

93-101

References to SciGraph publications

  • 1955-03. Die Bestimmung des Schwefelgehalts der Hefe in ANALYTICAL AND BIOANALYTICAL CHEMISTRY
  • 1956-12. Adaptation of Yeast to Maltose Fermentation in NATURE
  • 1953-12. A MECHANICAL CELL DISINTEGRATOR in IMMUNOLOGY AND CELL BIOLOGY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/bf02877230

    DOI

    http://dx.doi.org/10.1007/bf02877230

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1037012985

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/13967595


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