Maltotriose fermentation by Saccharomyces cerevisiae

Maltotriose, the second most abundant sugar of brewer's wort, is not fermented but is respired by several industrial yeast strains. We have isolated a strain capable of growing on a medium containing maltotriose and the respiratory inhibitor, antimycin A. This strain produced equivalent amounts...

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Veröffentlicht in:	Journal of industrial microbiology & biotechnology 2001-07, Vol.27 (1), p.34-38
Hauptverfasser:	ZASTROW, C. R, HOLLATZ, C, DE ARAUJO, P. S, STAMBUK, B. U
Format:	Artikel
Sprache:	eng
Schlagworte:	antimycin A Beer - microbiology Beers Biological and medical sciences Biological Transport, Active Biotechnology Breweries Carbon Cell Membrane - metabolism Ethanol Fermentation Fermented food industries Food industries Food microbiology Fundamental and applied biological sciences. Psychology Glucose Glycerol Hydrolysis maltose Maltose - metabolism maltotriose Metabolism Microbiology Saccharomyces cerevisiae Saccharomyces cerevisiae - growth & development Saccharomyces cerevisiae - metabolism Studies Sucrose Sugar Trisaccharides - metabolism Yeast Yeasts
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