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The wine yeasts of the Cape

Part III.—The fermentative dissimilation of glucose byBrettanomyces intermedius andBrettanomyces claussenii

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Summary

The claims made byCusters in connection with the disproportionate yields of ethanol and carbon dioxide from the fermentative dissimilation of glucose in yeast water byBrett. claussenii were investigated forBrett. intermedius. All results obtained showed thatBrett. intermedius produced the normal equimolar amounts of ethanol and carbon dioxide, irrespective of whether the studies were conducted in yeast water or in dilute yeast water supplemented with a suitable nitrogen source. Re-investigation of the fermentative dissimilation of glucose in yeast water byBrett. claussenii gave the same results as withBrett. intermedius.

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Authors and Affiliations

  1. National Chemical Research Laboratory, South African Council for Scientific and Industrial Research, Pretoria, South Africa

    J. P. van der Walt & Amelia E. van Kerken

Authors
  1. J. P. van der Walt
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  2. Amelia E. van Kerken
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Additional information

Part I and II: Antonie van Leeuwenhoek24, 239, 1958;25, 145, 1959.

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van der Walt, J.P., van Kerken, A.E. The wine yeasts of the Cape. Antonie van Leeuwenhoek 25, 449–457 (1959). https://doi.org/10.1007/BF02542868

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  • DOI: https://doi.org/10.1007/BF02542868

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