Fermentation of maltotriose by brewer's and baker's yeasts
Fermentation of maltotriose by brewer's and baker's yeasts
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DOI：
10.1023/a:1013722711620
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发表时间：
2001-12-01
影响因子：
2.7
通讯作者：
Londesborough, J
中科院分区：
文献类型：
--
作者：
Londesborough, J
两株啤酒酵母和一株面包酵母以纯度大于或等于95%（w/w）的麦芽三糖为碳源，在抗霉素A存在下生长以阻断呼吸作用。在麦芽糖和麦芽三糖上生长的生物量产率（分别为0.15和0.24 g干酵母g（-1）糖，有和没有抗霉素A）相似，乙醇产率为化学计量的80%。在葡萄糖上生长期间收获的并含有低麦芽糖转运活性的酵母在抗霉素A存在下直到长的滞后期（长达50小时）后才开始使用麦芽三糖，但在麦芽糖上生长期间收获的并含有高麦芽糖转运活性的酵母在约25小时后开始使用麦芽三糖。在没有抗霉素A的情况下，观察到生长开始前的滞后要短得多。
Two brewer's yeasts and one baker's yeast grew with greater than or equal to95% (w/w) pure maltotriose as carbon source in the presence of antimycin A to block respiration. Biomass yields (0.15 and 0.24 g dry yeast g(-1) sugar, respectively, with and without antimycin A) were similar for growth on maltose and maltotriose, and yields of ethanol were 80% of stoichiometric. Yeasts harvested during growth on glucose and containing low maltose transport activity did not begin to use maltotriose in the presence of antimycin A until after a long lag phase (up to 50 h), but yeast harvested during growth on maltose, and containing high maltose transport activity, began to use maltotriose after about 25 h. Much shorter lags were observed before growth started in the absence of antimycin A.