2.2.3 Nutritional Requirements of Yeast
Yeasts have relatively simple nutritional needs. Unable to carry out photosynthesis, they require a reduced carbon source, which can be as complicated a compound as a disaccharide or as simple as acetate. In addition, they need the vitamin biotin and an organic nitrogen source such as ammonium, urea or the amino acids. 74 Fermented Beverages: Beers, Ciders, Wines and Related Drinks Like most eukaryotic organisms, they also require nitrogen in an assimilable form, and a variety of salts and trace elements for metabolic purposes. In brewing and winemaking terms, however, the most important nutritional ability of yeast (specifically S. cerevisiae) is that in the absence of oxygen, they are able to transform mono- and disaccharides to alcohol through the process of fermentation. As will be discussed subsequently, they are also capable of respiration (using oxygen as a final electron acceptor during metabolism) under specific conditions.
2.2.3 Nutritional Requirements of Yeast
Yeasts have relatively simple nutritional needs. Unable to carry out photosynthesis, they require a reduced carbon source, which can be as complicated a compound as a disaccharide or as simple as acetate. In addition, they need the vitamin biotin and an organic nitrogen source such as ammonium, urea or the amino acids. 74 Fermented Beverages: Beers, Ciders, Wines and Related Drinks Like most eukaryotic organisms, they also require nitrogen in an assimilable form, and a variety of salts and trace elements for metabolic purposes. In brewing and winemaking terms, however, the most important nutritional ability of yeast (specifically S. cerevisiae) is that in the absence of oxygen, they are able to transform mono- and disaccharides to alcohol through the process of fermentation. As will be discussed subsequently, they are also capable of respiration (using oxygen as a final electron acceptor during metabolism) under specific conditions.
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