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The biochemistry and physiology of yeast growth

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Brewing Microbiology

Abstract

When introduced into a suitable aqueous environment, containing an adequate supply of nutrients, at moderate temperature and value of pH, viable yeast cells grow. Growing yeast cells increase in volume and mass until they reach a critical size when bud formation is initiated (Pringle and Hartwell, 1981). Once initiated, provided there are sufficient nutrients to support further growth, buds increase in size and eventually separate from the parent cell. The growth of a yeast culture therefore encompasses both an increase in total cell mass (biomass) and an increase in cell number. Growth thus involves the de novo synthesis of new yeast cells, i.e. the synthesis of yeast cell constituent macromolecules. The mechanisms by which these syntheses occur are found in the biochemical reactions of the metabolism of the yeast cells. These reactions are also responsible for the production of the ethanol and carbon dioxide of fermentation as well as for the generation of the many compounds which contribute to the taste and aroma of beer.

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Authors
  1. T. W. Young
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Editors and Affiliations

  1. International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK

    F. G. Priest  & I. Campbell  & 

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© 1999 Aspen Publishers, Inc.

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Young, T.W. (1999). The biochemistry and physiology of yeast growth. In: Priest, F.G., Campbell, I. (eds) Brewing Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-0038-0_2

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  • DOI: https://doi.org/10.1007/978-1-4684-0038-0_2

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4684-0040-3

  • Online ISBN: 978-1-4684-0038-0

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