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ABSENCE OF NUTRITIONAL REQUIREMENT FOR UNSATURATED FATTY ACIDS BY BREWER'S YEAST IN MALT WORT
Author(s) -
David M. H.
Publication year - 1974
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.2050-0416.1974.tb03586.x
Subject(s) - brewing , yeast , ergosterol , food science , chemistry , aeration , metabolite , fatty acid , biochemistry , fermentation , organic chemistry
Addition to de‐aerated malt wort of ergosterol dispersed in the non‐lipid detergent Tergitol allows satisfactory growth of oxygen‐requiring cells of brewing yeast. Any nutritional requirement for unsaturated fatty acid for viability and growth of such cells (as distinct from effect on metabolite balance, e.g . of esters) can therefore be supplied by the normal constituents of a typical malt wort.