Why don't all disaccharides undergo fermentation with yeast?
Understand the Problem
The question is asking for an explanation of why certain disaccharides do not participate in the fermentation process when exposed to yeast. It requires an understanding of the biochemical processes involved in fermentation and the structural characteristics of different disaccharides.
Answer
Yeast lacks the necessary enzymes to break down certain disaccharides.
Not all disaccharides undergo fermentation with yeast because yeast lacks the necessary enzymes to break down certain types of disaccharides into fermentable sugars.
Answer for screen readers
Not all disaccharides undergo fermentation with yeast because yeast lacks the necessary enzymes to break down certain types of disaccharides into fermentable sugars.
More Information
Fermentation of sugars by yeast is enzyme-dependent; only specific enzymes can break down specific disaccharides. Common disaccharides like sucrose and maltose are readily fermented because yeast typically has the enzymes to hydrolyze these sugars while lactose is not because yeast lacks lactase.
Tips
A common mistake is to assume all sugars are fermentable by yeast; understanding enzyme specificity and the structure of disaccharides helps avoid this error.
Sources
- The web page with info on - Example Source - answers.com
- Solved Why don't all the disaccharides undergo fermentation - Chegg - chegg.com
- The fermentation of sugars using yeast: A discovery experiment - uwaterloo.ca
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