Kvasny Prum. 1957; 3(1): 3-5 | DOI: 10.18832/kp1957001

The fermentation of oligosaccharides.Peer-reviewed article

A. KOCKOVÁ-KRATOCHVÍLOVÁ

In this article a review of knowledge about the mechanism of fermentation of oligosaccharides, accompanied by particular citations, is given. According to the author9s investigation it was found, that the fermentation of oligosaccharides takes place in yeast with prevailing anaerobic metabolism. The indirect fermentation may be considered as a help in such cases, where the unsatisfactory ability of fermentation is substituted by an oxidative process. The unsatisfactory nutrition with the materials containing nitrogen may also cause the transformation of metabolism into oxidative phosphorylation.
(In Slovak, English summary only)

Keywords: oligosaccharides, fermentation, yeast

Published: January 1, 1957