Mannosemonophosphate

Abstract

The monophosphoric esters formed in the fermentation of mannose, glucose and fructose by dried yeast at various temps. were studied. A method for the isolation of mannosemonophosphoric ester (MmpE) by formation of its phenylhydrazone and decomposition of the latter with benzaldehyde at room temp. is descr. The Ba salt of mannosemonophosphate (Mmp) was obtained in a sparingly soluble crystalline form which furnished a source of pure MmpE. The properties of this pure MmpE agreed closely with those previously recorded. Mmp, formed in the fermentation of glucose, fructose and mannose by dried yeast in presence of phosphate at 25[degree] and 38[degree], was formed in considerably larger amts. from mannose than from glucose or fructose, especially at 38[degree]. Mmp might thus constitute almost the whole of the monophosphate fraction and the chief part of the phosphorylated products formed in the fermentation of mannose at 38[degree]. These facts have a bearing on previous views regarding the first stages in the fermentation of sugars.