Abstract
A culture of brewer's yeast,Saccharomyces cerevisiae (NCYC 240), maintained on Wickerham's MYGP medium, utilized the principal wort sugars sequentially in the order glucose-maltose-maltotriose, when inoculated into brewer's wort. A culture of the same strain maintained on brewer's wort utilized these three sugars simultaneously. Simultaneous utilization could be induced in MYGP-maintained cultures by successive sub-culture in brewer's wort, and appears to be the general rule of sugar uptake during wort fermentation under brewery conditions.
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