The Formation of Polysaccharides by Yeast Preparations

Abstract

The experiments confirm the observation of Harden and Young of the enzymic production of polysaccharides in yeast-juice and similar preparations. Substances of a similar character are present in freshly prepared yeast-juice in addition to glycogen and yeast-gum. The formation of these substances is irregular and no definite conditions were found which specially favored it. In particular no relation was found between the amount of phosphoric esters formed and the degree of polysaccharide formation. No definite evidence of the production of glycogen was obtained. Among the compounds formed are substances which are probably dextrins, possessing about twice the rotatory power and about 36% of the reducing power of the glucose formed from them by hydrolysis.