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MALTASE ACTIVITY IN SACCHAROMYCES CEREVISIAE DURING FERMENTATION OF SYNTHETIC MEDIA
Author(s) -
Griffin S. R.
Publication year - 1969
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.2050-0416.1969.tb03223.x
Subject(s) - maltose , maltase , yeast , fermentation , biochemistry , chemistry , sugar , saccharomyces cerevisiae , brewing , alpha glucosidase , food science , biology , sucrose , enzyme
Addition of glucose to yeast utilizing maltose as sole source of carbohydrate did not greatly repress maltase activity. Similar patterns of maltase activity were observed in yeast fermenting maltose or glucose separately. The addition of glucose to a fermentation of maltose is liable to retard temporarily the rate of uptake of sugar. Changes in maltose permease are considered to be more important than maltase activity as a cause of this behaviour.