Phosphoric esters in alcoholic fermentation

Abstract

The rate of fermentation of dried yeast varies with the amount of phosphoric esters present. The addition of inorganic phosphate to fermenting dried yeast causes an evolution of CO2 equivalent to the phosphate esterified plus the amount of hexose monophosphate formed. Trehalose monophos-phate appears to be formed after hexose diphosphate in the reaction.