THE ASSIMILATION AND DEGRADATION OF CARBOHYDRATES BY YEAST CELLS

摘要: Methods Fresh bakers' yeast (Saccharomyces cerevisiae) containing no binding material was used. In order to reduce bacterial contamination to a minimum, the following procedure for the preparation of the yeast suspension was adopted. A fresh pound of bakers' yeast was broken open and yeast from the newly exposed surfaces was selected with a spatula. The yeast was weighed, mixed with freshly prepared 0.1 M NaHzPOd solution, and washed by centrifugation. The washed cells were then suspended in a volume of the freshly prepared …