Yeast fermentation - plzz help

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Yeast fermentation - plzz help

Post by morkspoke » Mon Nov 07, 2005 9:32 pm

Im doing biology in the IB, and we just did an experiement on Yeast fermentation. My results concluded that the sugars that can be fermented is Surcrose, Glucose and Fructose, while Maltose, Sorbose and Galactose can't. I can't explain why this is so, and i can't find anywhere which would tell me why. Could anyone give me any website which could explain me this or explain the reason?

i would be very thankful!

btw: my lab report is due this wednesday :roll:

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Post by MrMistery » Tue Nov 08, 2005 8:44 pm

Well, maltose is a dissacharid so maybe the yeast doesn't have the enzyme to break it down into 2 molecules of glucose. I have no idea what sorbose is, never heard of it. Galactose is a monossacharid so if the cell can not use it i am guessing it doesn't have the adquate transporters to get it inside(we know that faciliated diffusion and most kinds of active transport is ultra specific)
"As a biologist, I firmly believe that when you're dead, you're dead. Except for what you live behind in history. That's the only afterlife" - J. Craig Venter

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