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Journal of Industrial Microbiology

, Volume 4, Issue 4, pp 315–323 | Cite as

Sugar utilization by yeast during fermentation

  • Tony D'Amore
  • Inge Russell
  • Graham G. Stewart
Original Papers

Summary

When glucose and fructose are fermented separately, the uptake profiles indicate that both sugars are utilized at similar rates. However, when fermentations are conducted in media containing an equal concentration of glucose and fructose, glucose is utilized at approximately twice the rate of fructose. The preferential uptake of glucose also occurred when sucrose, which was first rapidly hydrolyzed into glucose and fructose by the action of the enzyme invertase, was employed as a substrate. Similar results were observed in the fermentation of brewer's wort and wort containing 30% sucrose and 30% glucose as adjuncts. In addition, the high levels of glucose in the wort exerted severe catabolite repression on maltose utilization in theSaccharmyces uvarum (carlsbergensis) brewing strain. Kinetic analysis of glucose and fructose uptake inSaccharomyces cerevisiae revealed aKm of 1.6 mM for glucose and 20 mM for fructose. Thus, the yeast strain has a higher affinity for glucose than fructose. Growth on glucose or fructose had no repressible effect on the uptake of either sugar. In addition, glucose inhibited fructose uptake by 60% and likewise fructose inhibited, glucose uptake by 40%. These results indicate that glucose and fructose share the same membrane transport components.

Key words

Sugar uptake Yeast Brewer's wort 

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Copyright information

© Society for Industrial Microbiology 1989

Authors and Affiliations

  • Tony D'Amore
    • 1
  • Inge Russell
    • 1
  • Graham G. Stewart
    • 1
  1. 1.Research DepartmentLabatt Brewing Company LimitedLondonCanada

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