Question

Hammond and Wenn reported the experiences of a brewery where one newly propagated yeast strain produced slow fermentation. This was due to inability of strain to utilize __________

(a) Glucose

(b) Fructose

(c) Maltotriose

(d) Sucrose

The question was posed to me by my college director while I was bunking the class.

My doubt stems from Yeast Propagation in section Yeast Management & Microbiology of Fermentation Technology

Answer 1

Right choice is (c) Maltotriose

Easy explanation: Hammond and Wenn in 1985 reported the experiences of a brewery where one newly propagated yeast strain produced slow fermentation. This was due to the inability of strain to utilize maltotriose. However, this effect was temporary and disappeared after 7 – 10 generations.