INTERNAL CARBOHYDRATES OF SACCHAROMYCES CARLSBERGENSIS DURING COMMERCIAL LAGER BREWING

The changes in internal polysaccharides in Saccharomyces carlsbergensis during commercial lager brewing under Western Canadian conditions have been followed. Nitrogen in the wort became limiting, and chemical fractionation of the yeast to obtain internal carbohydrates, followed by anthrone measurement, indicated that the levels of these polymers varied greatly. Expressed in terms of mg per 100 mg yeast, mannans and alkali-soluble glycogen did not fluctuate significantly. Trehalose, glucans and especially acid-soluble glycogen increased dramatically after nitrogen limitation; carbohydrate eventually increased to greater than 60% of the dry weight of the yeast.