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CYTOCHROME PIGMENTS OF BAKER'S AND BREWER'S YEASTS IV. PROGRESSIVE CHANGE IN PIGMENT ON INCUBATION OF BREWER'S YEAST
Author(s) -
Hennessy J. P.,
Ikuma Hieroshi
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.tb01976.x
Subject(s) - pigment , incubation , yeast , chemistry , incubation period , composition (language) , spectrophotometry , chromatography , biochemistry , food science , organic chemistry , art , literature
Brewer's yeast incubated at 37° C. showed a progressive change in pigment composition on examination by split‐beam spectrophotometry at room temperature. The new pigment obtained after incubation was capable of being oxidized and reduced.