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EFFECT OF ZINC AND COBALT ON YEAST GROWTH AND FERMENTATION
Author(s) -
Maddox I. S.,
Hough J. S.
Publication year - 1970
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.2050-0416.1970.tb03293.x
Subject(s) - autolysis (biology) , yeast , zinc , fermentation , cobalt , food science , chemistry , biochemistry , yeast extract , biology , enzyme , organic chemistry
Yeast grown at 30° C. in a synthetic medium containing protein yields a greater crop when zinc at 50 μg./ml. is added, but the yeast is more prone to autolysis. In a medium lacking protein, there is a similar stimulatory effect but the zinc has little effect on autolysis. If the yeast is grown at 35° C. in the synthetic medium containing protein, the addition of zinc at 50 μg./ml. has little effect. In similar experiments at 30° C. with cobalt in the range 5–50 μg./ml., protein utilization by the yeast is stimulated but growth is retarded.