Journal of the Institute of Brewing
Volume 60, Issue 3 pp. 213-217
Free Access

METABOLISM OF “WILD” YEASTS I. THE CHEMICAL NATURE OF PULCHERRIMIN

A. H. Cook D.Sc., F.R.I.C., F.R.S., 

A. H. Cook D.Sc., F.R.I.C., F.R.S.

Brewing Industry Research Foundation, Nutfield, Surrey

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C. A. Slater B.Sc., A.R.C.S., A.R.I.C., 

C. A. Slater B.Sc., A.R.C.S., A.R.I.C.

Brewing Industry Research Foundation, Nutfield, Surrey

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First published: May‐June 1954
https://doi.org/10.1002/j.2050-0416.1954.tb06226.x
Citations: 14

Abstract

The structure suggested by Kluyver, van der Walt, and van Triet (Proc. not. Acad. Sci., 1953, 39, 583) for the red pigment pulcherrimin (obtained from the yeast Candida pulcherrima) is supported by further degradative studies.

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