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YEAST GROWTH AND GLYCEROL FORMATION II. CARBON AND REDOX BALANCES
Author(s) -
Nordström Kurt
Publication year - 1968
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.2050-0416.1968.tb03154.x
Subject(s) - redox , dihydroxyacetone phosphate , yeast , glycerol , fermentation , chemistry , ethanol fermentation , biochemistry , dihydroxyacetone , carbon fibers , biosynthesis , ethanol , phosphate , organic chemistry , enzyme , materials science , composite number , composite material
Compared to alcoholic fermentation, the biosynthesis of a yeast cell is an oxidation process. To maintain the redox balance, this oxidation is counterbalanced by reduction of dihydroxyacetone phosphate to glycerol. Many other substances affecting the redox balance of the yeast cell are also formed as by‐products of alcoholic fermentation. Carbon and redox balances including thirteen substances are presented in this paper; they are in good agreement with the concept that the biosynthesis of I g. (dry matter) of yeast gives rise to the formation of about 6 mmoles of glycerol.