ISSN:
1432-0614
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary Changes in the degree of unsaturation of fatty acids during drying and rehydration of native yeast are shown as well as changes in the indices of direction and intensity of alternative metabolic pathways — activities of alcohol dehydrogenase [E.C. 1.1.1.1], glucoso-6-phosphate dehydrogenase [E.C. 1.1.1.49], and mytochondrial ATPase [E.C. 3.6.1.5]. Populations more resistant to drying-rehydration were found to be capable of varying their enzymatic behaviour within a wider range than sensitive populations, mainly as a result of an increase in the alcohol dehydrogenase activity, i.e., by intensifying the fermentative pathway upon rehydration of dry yeast.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00500495
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