YEAST GROWTH AND GLYCEROL FORMATION .2. CARBON AND REDOX BALANCES

被引：45

作者：

NORDSTROM, K

机构：

[1] Division of Applied Microbiology, Royal Institute of Technology, Stockholm

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1968年 / 74卷 / 05期

关键词：

D O I：

10.1002/j.2050-0416.1968.tb03154.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Compared to alcoholic fermentation, the biosynthesis of a yeast cell is an oxidation process. To maintain the redox balance, this oxidation is counterbalanced by reduction of dihydroxyacetone phosphate to glycerol. Many other substances affecting the redox balance of the yeast cell are also formed as by‐products of alcoholic fermentation. Carbon and redox balances including thirteen substances are presented in this paper; they are in good agreement with the concept that the biosynthesis of I g. (dry matter) of yeast gives rise to the formation of about 6 mmoles of glycerol. 1968 The Institute of Brewing & Distilling

引用

页码：429 / +

页数：1

共 26 条

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