• Title/Summary/Keyword: Kudzu Root Starch

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The Influence of Kudzu Root Starch on the Growth and Metabolism of Baker's Yeast During Aerobic Semi-Solid Fermentation (반고상 발효에서의 빵 효모 증식과 신진대사에 대한 갈근 전분의 영향)

  • 박돈희;선우창신;로버트디태너;죠지밀러니
    • Korean Journal of Microbiology
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    • v.24 no.4
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    • pp.385-388
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    • 1986
  • In a study of the aerobic growth of Baker's yeast (Saccharomyces cerevisiae) on Maxon-Johnson medium (with glucose as substrate) solidified with kudzu root starch, it was observed that between 8 and 24 hour incubation. 10 and 12% solids stimulated greater cell production than did 6 and 8% solids. The concentration of solids also affected thd secretion of protein from the yeast cells with the highest content of extracellular protein at 10-24 hour incubation stimulated by 10% starch solids.

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