I saw an article on the homepage and it reminded me of another article I had read a while back in BYO.
Interesting article-
Explains the “Crabtree” effect where yeast will choose to intake glucose (if it is present over .4%) instead of take in Oxygen (which yeast needs to replicate). Parkes, S. (2002)
Makes you wonder how effective adding DME (glucose) to a yeast starter really is, if what the yeast really need to multiply is O2 (where a stir plate comes in...)
http://byo.com/stories/issue/item/1498-the-science-of-yeast-homebrew-science
Thoughts?
Keith
Interesting article-
Explains the “Crabtree” effect where yeast will choose to intake glucose (if it is present over .4%) instead of take in Oxygen (which yeast needs to replicate). Parkes, S. (2002)
Makes you wonder how effective adding DME (glucose) to a yeast starter really is, if what the yeast really need to multiply is O2 (where a stir plate comes in...)
http://byo.com/stories/issue/item/1498-the-science-of-yeast-homebrew-science
Thoughts?
Keith