Abstract
CERTAIN strains of baker's yeast (Saccharomyces cerevisiae) have been shown in this laboratory to be capable of fermenting maltose without prior exposure to this sugar provided that the growth conditions are suitably controlled. The fermentation tests were carried out for one hour in the Warburg apparatus under nitrogen, strict precautions being taken to remove all traces of dissolved oxygen from the yeast suspension and substrate solution, and only glucose-free maltose being used, because traces of both oxygen and glucose are known to enable yeast to become adapted rapidly to maltose fermentation1,2.
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References
Schultz, A. S., Atkin, L., and Frey, C. N., J. Amer. Chem. Soc., 62, 2271 (1940).
Schultz, A. S., and Atkin, L., J. Amer. Chem. Soc., 61, 291 (1939).
Conway, E. J., “Microdiffusion Analysis and Volumetric Error”, 3rd edit. (Crosby Lockwood and Son, London, 1950).
White, J., J. Inst. Brew., 62, 161 (1956).
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GRYLLS, F., HARRISON, J. Adaptation of Yeast to Maltose Fermentation. Nature 178, 1471–1472 (1956). https://doi.org/10.1038/1781471a0
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DOI: https://doi.org/10.1038/1781471a0
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