check out this link:
http://www.madsci.org/posts/archives/2005-11/1132509463.Cb.r.html
what it basically says is that yeasts cannot use lactose becasue they cannot break it down into its components (galactose and glucose), so they can only use lactose when they are genetically engineered to produce lactase (an enzyme which breaks down lactose into its constituent sugars).
Lactose is the disaccharide produced by combining glucose and galactose.
Not all disaccharides undergo fermentation with yeast because yeast lacks the specific enzyme needed to break down certain disaccharides into fermentable sugars. For example, lactose, a disaccharide found in milk, requires the enzyme lactase to be broken down into glucose and galactose before yeast can ferment it.
Lactase catalyzes the hydrolysis of lactose into glucose and galactose. This process can be represented by the following word equation: Lactose + Water → Glucose + Galactose.
The dehydration synthesis equation for lactose is: glucose + galactose -> lactose + water. The dehydration synthesis equation for melibiose is: glucose + galactose -> melibiose + water.
Yes, Serratia is a facultative anaerobe and can ferment lactose.
Yes it does.
Yes, P. vulgaris is a lactose non-fermenter. It does not possess the enzyme beta-galactosidase needed to ferment lactose into glucose and galactose. Instead, it typically ferments sugars like glucose and sucrose.
some prokaryotes mammalian muscle cells yeast
Yes, Citrobacter species are capable of fermenting lactose. They possess the necessary enzymes to break down lactose into glucose and galactose, allowing them to use lactose as a source of energy.
lactose
Lactose is the disaccharide produced by combining glucose and galactose.
Since yeast will only have a reaction when it is able to break down an enzyme nothing will happen when it is added to lactose. Lactose does not contain the proper enzymes or glucose to cause a reaction.
Lactose is composed of two monosaccharides: glucose and galactose.
Lactose is a disaccharide sugar made up of galactose and glucose molecules. Galactose is a monosaccharide sugar that is found in milk and dairy products. Lactose needs to be broken down into galactose and glucose in the body in order to be absorbed.
Not all disaccharides undergo fermentation with yeast because yeast lacks the specific enzyme needed to break down certain disaccharides into fermentable sugars. For example, lactose, a disaccharide found in milk, requires the enzyme lactase to be broken down into glucose and galactose before yeast can ferment it.
The monosaccharides galactose and glucose, when bonded together through a condensation reaction, form the disaccharide lactose.
Glucose, galactose