| Abstract: | A strain of Saccharomyces carlsbergensis which removes maltotriose particularly rapidly from wort exhibits a very high rate of fermentation of this sugar in isolation. This rate is quickly established after pitching and is maintained throughout the greater part of a batch fermentation despite a rapid decline in the ability of the cells to ferment glucose. This same strain and certain others of the same species which also remove maltotriose readily from wort are able to ferment the trisaccharide as fast as or even faster than maltose after growth on the disaccharide as sole carbon source; this property is usually accompanied by repression of glucose fermentation. Evidence is presented which indicates the presence, in these strains, of two or more α-glucosidases having different relative affinities for the oligosaccharides. |
