The reduction of cytochromes in baker's yeast grown on molasses at rehydration
1999
Kruze, M. | Skards, I. | Raipulis, J. (University of Latvia, Riga (Latvia))
10 mg dehydrated molasses bakers yeast were suspended in 1 ml of water and the reduction state of cytochromes were analysed. The highest reduction rate has been observed to cytochrome c - the rate in the middle of the rehydration period was 40%. Low cytochrome reduction rate could be observed to cytochrome b - approx. 30%. In Sorett region cytochrome absorption diapasons are overlapping, however correlation exists between cytochrome reduction rates during dehydration and A417/A427 that can be used to characterise the analysed bakers yeast.
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Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies