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Active dried baker's yeast
Author(s) -
BILTCLIFFE D. O.
Publication year - 1971
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1971.tb01630.x
Subject(s) - maltose , yeast , fermentation , sucrose , nutrient , hexose , sugar , chemistry , food science , biochemistry , biology , enzyme , organic chemistry
Summary By choice of nutrients and inhibitors a study of fermentation of mono‐ and disaccharides by dried baker's yeast has been made. It is concluded that in the development of a maximal fermentation by this yeast at least three systems may be involved.(a) A system leading to the fermentation of hexose or sucrose in the absence of nutrients other than the sugar. (b) A system causing an increase in this rate of fermentation of hexose but requiring nutrients. (c) A system bringing about the induction of maltose fermentation also requiring nutrients.System (b) probably causes the production of further transport sites. Deterioration of the dried yeast during storage under nitrogen affects the second and third of these systems more than the first.