Abstract
The rate of fermentation of glucose and maltose and the maltase activity of cellfree preparations of yeast were investigated during yeast propagation at the individual production stages. It was found that the yeast cells do not change much in their fermentation of glucose but that the level of the maltose-hydrolyzing enzyme undergoes changes, together with the character of the anaerobic fermentation of maltose, depending on the character of cultivation (batch or incremental feeding). After an initial decrease the maltose activity of cell-free preparations is maintained practically on the same level until the expedition phase is reached when it rapidly decreases to low values. The basis of the changes investigated is discussed together with their importance for yeast production technology.
Abstract
Исследовалисы скоросты сбраживания глюкозы и малытозы, а также активносты мальтазы бесклеточных препаратов дрожжей в течение их размножения на отдельных производственных ступенях. Было установлено, что скорость сбраживания дрожжами глюкозы существенно не меняется, но меняется уровень энзиматической системы, обусловливающей гидролиз мальтозы, а—в зависимости от условий сбраживания (одноразового или же методом притока)—и характер анаэробного сбраживания мальтозы. после первоначального понижения активность мальтазы бесклеточного препарата держится практически на неизменной высоте вплоть до экспедиционного сбраживания в течение которого она быстро падает до весьма низких величин. —Обсуждаются сущность наблюдаемых изменений и их значение для технологии производства дрожжей.
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Beran, K., Hauba, J. & Hospodka, J. Changes in the rate of fermentation of maltose during propagation of industrial Baker's yeast. Folia Microbiol 8, 93–101 (1963). https://doi.org/10.1007/BF02877230
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DOI: https://doi.org/10.1007/BF02877230