Please use this identifier to cite or link to this item:
Scopus Web of ScienceĀ® Altmetric
Full metadata record
DC FieldValueLanguage
dc.contributor.authorMeneses, F.-
dc.contributor.authorHenschke, P.-
dc.contributor.authorJiranek, V.-
dc.identifier.citationJournal of the Institute of Brewing, 2002; 108(3):310-321-
dc.description.abstractA model fermentation system was used to define the abilities of 25 Saccharomyces cerevisiae strains, representing the brewing, baking, winemaking and distilling industries, to utilise maltose and sucrose in the presence of glucose and fructose. Three categories of sucrose and maltose utilisers were observed; repressible, constitutive and non-utilisers. In terms of fermentation kinetics, neither high rates of sucrose hydrolysis nor the early onset of maltose utilisation were correlated with reduced fermentation duration in the experimental system used. Instead better positive correlations were found between this parameter and biomass formation (R2 = 0.62) and rates of maltose or monosaccharide removal (R2 = 0.87 and 0.82, respectively). Additionally, invertase activity of brewing strains was seen to occur in two forms: cell-associated and non-cell-associated. This survey exposed a number of novel phenotypes that could be harnessed as a means of producing strains with rapid and efficient utilisation of fermentable carbohydrates.-
dc.publisherInst Brewing-
dc.titleA survey of industrial strains of Saccharomyces cerevisiae reveals numerous altered patterns of maltose and sucrose utilisation-
dc.typeJournal article-
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]-
Appears in Collections:Aurora harvest 7
Wine Science publications

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.