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ON THE DIFFERING RATES OF FRUCTOSE AND GLUCOSE UTILISATION IN SACCHAROMYCES CEREVISIAE
Author(s) -
Cason D. T.,
Reid G. C.,
Gatner E. M. S.
Publication year - 1987
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.2050-0416.1987.tb04470.x
Subject(s) - brewing , maltose , catabolite repression , fructose , fermentation , food science , chemistry , saccharomyces cerevisiae , yeast , biochemistry , ethanol fermentation , sucrose , mutant , gene
Fructose is utilised slower than glucose when the two sugars are fermented separately. This phenomenon occurs in a growth promoting medium as well as in brewers wort when using the brewing yeast Saccharomyces cerevisiae . The use of a fructose adjunct in wort at concentrations of 2% w/v and above, may result in residual concentrations of fructose to remain at the end of fermentation and consequently taint the beer with a sweet off‐flavour. Glucose and fructose have no effect on maltose utilisation. Thus they do not exert catabolite repression on the maltose membrane transport system in the particular brewing strain of S. cerevisiae under investigation, when fermented in brewers wort.