Factors affecting the consumption of 2,3-butanedione by Saccharomyces cerevisiae |
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| Authors: | Clara Marí a Olguí n-Castillo,E. Galindo,M. Salvador-Figueroa |
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| Affiliation: | Facultad de Ciencias Biológicas, Universidad Autónoma del Estado de Morelos;Instituto de Biotecnología, Cuernavaca, Mor, México |
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| Abstract: | Production and degradation of diacetyl by a commercial Saccharomyces cerevisiae strain was studied. This yeast did not produce diacetyl but could consume it. Diacetyl degradation activity was biological and was present even when the yeast was grown in the absence of diacetyl. Maximum specific activity was obtained when the yeast was grown in 280 μmol of diacetyl, 1 vvm of aeration and 37°C. |
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