Lesson 4 - Yeast Biochemistry
This lesson describes the biochemical pathways that explain the activities of yeast in brewing. It begins by looking at what metabolism is and how we control it. It then looks at how nutrients, including sugar, are taken up by brewing yeast. Next, it explores metabolism in more detail, focusing on sugar metabolism and looking at two particular modes of metabolism, respiratory and fermentative. Finally, it considers the need for redox control and takes a brief look at gluconeogenesis and the storage of carbohydrates in yeast.
Preface
This lesson discusses the biochemical pathways that explain how yeast behaves in the ways that it does. It describes metabolism and how to control it, and explains how yeast takes up nutrients, including sugar. It also details two particular modes of metabolism, respiratory and fermentative, before outlining the relevance of redox control, gluconeogenesis, and the storage of carbohydrates in yeast.
Biochemistry is complicated and can seem daunting; the important thing is to understand the big picture and then bring in the details to explain what is happening. This lesson starts with the basics and gradually introduces the detail that we need.