ISSN:
1432-0614
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary Fermented mineral medium in which a pure culture yeast, Saccharomyces cerevisiae had been grown, was fractionated to find which components were responsible for foaminess. Very little of the foaminess was due to the yeast cells themselves. More than 80% of the foaminess of the supernatant was retained by an ultrafilter of nominal cut-off 10,000 daltons. The foaminess of this was found on chromatography to be due to three peaks of proteinaceous nature with molecular weights around 145×103, 125×103 and 100×103. Ethanol was found to affect the foaminess of these proteins: at concentrations above 8% it reduced foaminess, but at lower concentrations it enhanced foaminess with maximum enhancement at 5%.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00500736
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