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VIEW ARTICLE DOI: 10.1094/ASBCJ-54-0071
Estimation of Yeast Glycogen Content from the Mid-Infrared Spectra of Yeast. Karen E. Skinner, Brewing Technical Services, Anheuser-Busch Inc., One Busch Place, St. Louis, MO 63118; 314/577-3464; Fax 314/577-1055. J. Am. Soc. Brew. Chem. 54(2):71-75. Accepted October 5, 1995.
The mid-infrared
spectra of dried
yeast samples
taken from various
stages of the
fermentation
process were
recorded. Because
differences
were small,
the second derivatives
of the absorbance
spectra were
taken to enhance
spectral features.
Differences
noted in the
carbohydrate
peak regions
were related
to the relative
concentrations
of yeast glycogen
(energy reserve
carbohydrate)
and yeast mannan
(structural
cell wall carbohydrate).
The absorbance
ratios of glycogen
peaks to those
of mannan were
calculated from
the second derivative
spectra and
were correlated
to glycogen
values for the
same set of
yeasts assayed
by an enzymatic
method. The
infrared method
offers the advantages
of being more
rapid and simpler
to perform than
are enzymatic
methods. Keywords:
Glycogen, Infrared,
Mannan, Yeast.
Los
espectros infrarrojo-medio
de muestras
de levadura
seca tomadas
de varios pasos
del proceso
de fermentación
fueron registrados.
Ya que las diferencias
fueron pequeñas,
las segundas
derivadas de
los espectros
de absorbancia
fueron tomados
para incrementar
las características
espectrales.
Diferencias
encontradas
en las regiones
de los picos
de carbohidratos
fueron relacionadas
a las concentraciones
relatives de
glicógeno
de levadura
(carbohidrato
de reserva de
energía)
y mananos de
levadura (carbohidrato
estructural
de la pared
celular). Las
relaciones de
la absorbancia
de los picos
de glicógeno
a aquellos de
manano fueron
calculadas a
partir de los
espectros de
segunda derivada
y fueron correlacionados
a los valores
de glicógeno
para el mismo
grupo de levaduras
analizadas por
un método
enzimático.
El método
infrarrojo ofrece
las ventajas
de ser más
rápido
y más
simple de llevar
a cabo que los
métodos
enzimáticos.
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