| Abstract: | The comparative fermentation velocities with glucose and maltotriose of a series of different strains of top ale yeast show marked variation in the ratio of this function. There is a tendency for more flocculent yeasts to show a relatively lower maltotriose fermentation rate, although this is not absolute. The maltotriose fermentation rate is influenced by the nitrogen content of the cell in a similar manner to that demonstrated by Thorne (this Journal 1954, 227) for glucose. Certain factors affecting the rate of maltotriose fermentation have been investigated. Media and conditions have been elaborated to yield a reproducible determination of the maltotriose fermenation efficiency and this characteristic strain parameter has been shown to be of value in strain evaluation. |
