Increase of NADase Activity during Storage of Pressed Baker’s Yeast
- 1 November 1975
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 39 (11), 2235-2236
- https://doi.org/10.1080/00021369.1975.10861936
Abstract
Evidence indicates the existence of NADase (EC 3.2.2.5 or 3.2.2.6) in stored yeast juices, which releases nicotinamide directly from NAD+. The increase of NAD decomposing activity during storage of pressed yeast might be due mainly to the appearance of NADase activity (from the latent state) and its subsequent increase.This publication has 3 references indexed in Scilit:
- Studies on Metabolic Pathway of NAD in YeastAgricultural and Biological Chemistry, 1967
- UBER DEN MECHANISMUS DER WASSERSTOFFUBERTRAGUNG MIT PYRIDINNUCLEOTIDEN .1. FREIE SH-GRUPPEN UND AKTIVITAT BEI ALKOHOLDEHYDROGENASE AUS HEFE1957
- BESTIMMUNG DES QUOTIENTEN DPNH-DPN IN LEBENDEN HEFEZELLEN DURCH ANALYSE STATIONARER ALKOHOL-KONZENTRATIONEN UND ACETALDEHYD-KONZENTRATIONEN1956