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Yeast Fermenetation on Different Sugars

About microscopic forms of life, including Bacteria, Archea, protozoans, algae and fungi. Topics relating to viruses, viroids and prions also belong here.

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Yeast Fermenetation on Different Sugars

Postby zinoria » Fri Sep 13, 2013 1:47 pm

Hello all. I had conducted an experiment in determining if four different sugars (glucose, fructose, lactose and sucrose) can be fermented by yeast via monitoring carbon dioxide production and measuring ethanol concentration. At then end of the experiment, it showed that fructose has the highest reading, followed by sucrose, then glucose and lastly lactose, with lowest reading. I concluded that fructose is the most effective substrate. What is the reasoning behind it? Lactose, on the other hand, holds the lowest reading of ethanol concentration. Does that mean the lactose is least effective as well? Need guidance and clarification (since my deadline draws near). Many thanks.
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Postby JackBean » Fri Sep 13, 2013 1:53 pm

look up their transport (absorption) and metabolism
http://www.biolib.cz/en/main/

Cis or trans? That's what matters.
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