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Preliminary study of the sugar
utilization by yeast cultivated in masuku and mpundu juices using radioactive
tracers, by A. Alian; G.M.
Chishimba & C.E.A Lovelace, Zambia Journal of Science & Technology, Vol.3, no.2, April 1978, Pg.31-34
The rate of utilization by yeast of the sugars present in masuku and mpundu has
been investigated. Yeast cells were cultivated in the fruit juice mixed with the
labelled sugars (14C). The evolved carbon dioxide and the consumed oxygen were
determined by Warburg manometry then the specific activity of 14CO2 was counted
using the scintilation spectrometer technique. It was found that the sugars
preferred by yeast were in the order glucose, sucrose, fructose, ribose and
galactose in both aerobic and anaerobic cultivation, with a much lower sucrose
utilization observed in mpundu juice than masuku.
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