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daTALLsmurf2 daTALLsmurf2
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12 years ago
I need to know which type of yeast produces the best results, and whether it works better with glucose, or with fructose.
I have to answer this question for biology class, as to which would ferment the most and which sugar would do better.
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wrote...
12 years ago
Glucose would be better, unless you are making something with a fruit flavor.  Fructose has a fruit flavor to it, and so would be better suited to fruit flavored items, whereas glucose is plain, pure sugar and will work with anything.
wrote...
12 years ago
Glucose would be a better option in regards to brewing industries.Yeast itself contains the enzyme maltase which converts maltose to glucose.
wrote...
12 years ago
Fructose does not have a fruity flavour, it is slightly less sweet than glucose.  Fructose is closer the the ATP-generating step of the citric acid cycle, but glucose and fructose would likely be fairly equivalent.  Glucose is converted to glucose-6-phosphate and then to fructose-6-phosphate.  Maltose is converted to glucose so that it can follow that pathway.
By the way, glucose is not "plain sugar"..Table sugar is a double sugar made of a molecule of glucose and a molecule of fructose.
wrote...
12 years ago
Right.  Glucose is a 6 carbon sugar, while fructose is a 5 carbon sugar.  Mole for mole, glucose is better as an energy substrate.  In real life, it's probably just about the same. Yeast can process a number of sugars, fructose is one of them.  The required enzyme i believe is fructose kinase or maybe phosphofructokinase. It's been a while since biochem.
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