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Factors affecting the consumption of 2,3‐butanedione by Saccharomyces cerevisiae
Author(s) -
OlguínCastillo Clara María,
Galindo E.,
SalvadorFigueroa M.
Publication year - 1994
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1994.tb00826.x
Subject(s) - diacetyl , saccharomyces cerevisiae , yeast , food science , aeration , saccharomyces , strain (injury) , fermentation , chemistry , biology , microbiology and biotechnology , biochemistry , organic chemistry , anatomy
Production and degradation of diacetyl by a commercial Saccharomyces cerevisiae strain was studied. This yeast did not produce diacetyl but could consume it. Diacetyl degradation activity was biological and was present even when the yeast was grown in the absence of diacetyl. Maximum specific activity was obtained when the yeast was grown in 280 μmol of diacetyl, 1 vvm of aeration and 37°C.