MALTASE ACTIVITY IN SACCHAROMYCES CEREVISIAE DURING FERMENTATION OF SYNTHETIC MEDIA

被引：14

作者：

GRIFFIN, SR

机构：

[1] Brewing Industry Research Foundation, Redhill, Surrey, Nutfield

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1969年 / 75卷 / 04期

关键词：

D O I：

10.1002/j.2050-0416.1969.tb03223.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Addition of glucose to yeast utilizing maltose as sole source of carbohydrate did not greatly repress maltase activity. Similar patterns of maltase activity were observed in yeast fermenting maltose or glucose separately. The addition of glucose to a fermentation of maltose is liable to retard temporarily the rate of uptake of sugar. Changes in maltose permease are considered to be more important than maltase activity as a cause of this behaviour. 1969 The Institute of Brewing & Distilling

引用

页码：342 / &

共 25 条

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