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MATERIALS FORMED BY YEAST DURING FERMENTATION
Author(s) -
Clapperton J. F.
Publication year - 1971
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.2050-0416.1971.tb03351.x
Subject(s) - brewing , fermentation , yeast , saccharomyces cerevisiae , chemistry , biochemistry , extracellular , ammonium , amino acid , food science , polysaccharide , organic chemistry
Extracellular polysaccharides, peptides and amino acids are formed by brewing yeasts ( Saccharomyces cerevisiae ) during fermentation of a synthetic medium consisting mostly of glucose and ammonium sulphate. Similar materials are formed also in fermentations of wort.