Studies on Yeast Zymin
نویسنده
چکیده
In previous communications by the authors (1935) data were presented on the effect of some electrolytes, and of ethanol, upon the evolution of carbon dioxide from glucose by yeast aymin. The electrolytes, in appropriate concentrations, stimulate the rate of evolution of the gas. The zymin is very sensitive to ethanol. The addition of phosphate does not decrease the sensitivity toward ethanol, while ammonium chloride not only decreases the sensitivity but exhibits greater stimulation than in the absence of ethanol. The present communication deals with the effect of the above factors on the inorganic phosphate content during the course of the fermentation and the correlation of these effects with the previous data with regard to the evolution of carbon dioxide. The technique for the fermentation and for the determination of the inorganic phosphate is that previously described by the authors (1935) in Paper I. Patterson (1931) investigated the changes in organic and inorganic phosphate during the induction period of a zymin fermentation. In the control flask the inorganic phosphate gradually increased until the end of the period was almost reached; at this point esterification predominated and the inorganic phosphate rapidly disappeared. When either 0.13 or 0.20 M potassium acetate was added at the start, the inorganic phosphate began to decrease much sooner. In every case the evolution of carbon dioxide started when the inorganic phosphate had fallen to approximately the same low value and when the total organic
منابع مشابه
Fermentation by yeast preparations: The effect of mono-iodoacetate on the fermentation of hexosediphosphate. II. The action of arsenate on the induction period of zymin.
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