THE DETERMINATION OF GLYCOGEN IN YEASTS

Abstract

Four methods for the determination of glycogen in yeast have been compared in five strains of Saccharomyces cerevisiae over a range of glycogen contents. A new method has been developed which is specific, precise and more exhaustive than previously published procedures. After extraction with sodium carbonate and perchloric acid, the glycogen was hydrolysed with amyloglucosidase to glucose, which was estimated enzymically. The greater extraction of glycogen using this method cannot be explained by acid hydrolysis of glucans prior to treatment with amyloglucosidase. Further, the older data using the non‐specific methods can now be equated with values obtained using a specific method. 1981 The Institute of Brewing & Distilling