Premium
YEAST GROWTH AND FORMATION OF FUSEL ALCOHOLS
Author(s) -
Nordström K.,
Carlsson B.O.
Publication year - 1965
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.2050-0416.1965.tb02042.x
Subject(s) - fusel alcohol , yeast , isobutanol , fermentation , chemistry , free amino nitrogen , strain (injury) , food science , biochemistry , saccharomyces cerevisiae , ethanol , biology , anatomy
The formation of fusel alcohols during fermentation with brewer's top yeast and saké yeast was affected when yeast growth was inhibited. There was not, however, any simple correlation between these two variables. When magnesium deficiency limited yeast growth, the formation of fusel alcohols was higher than in the uninhibited case. When 2,4‐dinitrophenol inhibited the growth of the yeast, the formation of fusel alcohols decreased in fermentation with one strain but the formation of iso butanol increased in fermentation with the other strain.