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CYTOCHROME PIGMENTS OF BAKER'S AND BREWER'S YEASTS III. PIGMENT CHANGES FOLLOWING INCUBATION OF ANAEROBIC YEAST
Author(s) -
Hennessy J. P.,
Chance Britton
Publication year - 1964
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.2050-0416.1964.tb01975.x
Subject(s) - pigment , yeast , incubation , chemistry , absorption (acoustics) , cytochrome , chromatography , food science , biochemistry , enzyme , materials science , organic chemistry , composite material
It was confirmed that large changes in cytochrome pigments can take place following incubation of brewer's yeast at 37° C. Using special split‐beam spectrophotometers, incubated samples examined at — 190° C. showed absorption maxima at 576, 540, 409 and 343 mμ.