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ASSIMILATION BY YEASTS OF ORGANIC NON‐SUGAR SUBSTANCES AS SOURCES OF CARBON
Author(s) -
White J.,
Munns D. J.
Publication year - 1950
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1950.tb01539.x
Subject(s) - yeast , sugar , chemistry , assimilation (phonology) , amino acid , yield (engineering) , aeration , food science , sucrose , lactic acid , carbon fibers , aspartic acid , asparagine , organic chemistry , biochemistry , pyruvic acid , biology , bacteria , philosophy , linguistics , materials science , composite number , metallurgy , composite material , genetics
It has been found that the addition to the growth medium of various organic non‐sugar substances can increase the yeast yield very considerably over that obtained from the fermentable sugar present. Thus, when ethyl alcohol, pyruvic acid, or lactic acid and lactates are added to such a medium in the presence of adequate nutrilite factors, the yeast readily assimilates part of the carbon of these compounds to form new cellular material. Similarly, the addition of amino acids such as asparagine, aspartic acid and glutamic acid considerably increases the yield of yeast, due to assimilation of the amino acids as sources of carbon as well as of nitrogen. It has also been shown that yeast under conditions of vigorous aeration can assimilate from molasses a considerable amount of organic substances additional to the fermentable sugars present. It seems likely that up to 9 per cent , of the yeast produced commercially may be derived from carbon‐containing substances other than fermentable sugars.