1887

Abstract

Previous studies have shown that the insoluble glucan from the walls of baker’s yeast ( is heterogeneous. It consists of about 85 % of an insoluble branched -(1 → 3)-glucan and about 15 % of a soluble branched -(1 → 6)-glucan. Glucan preparations from the walls of the yeasts and have now been shown to be similarly heterogeneous. Quantitative periodate oxidation and enzymic degradation studies suggest that in these four yeasts, the amount of -(1 → 6)-glucan is rather greater than in baker’s yeast.

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/content/journal/micro/10.1099/00221287-80-2-411
1974-02-01
2022-08-15
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