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How to define carbon source is fermentable or non-fermentable?
May I ask a question here?
How to define a carbon source used in yeast culture is fermentable or non-fermentable? As I know, once the carbon source can be metabolized by yeast under anaerobic condition (such as glucose) will be defined as fermentable one. However, glycerol has defined as a non-fermentable one. But when I check the pathway, glycerol also can be metabolized into Pyruvate just like glucose in glycolysis pathway. So, why yeast can not use glycerol under anaerobic condition?
Thank you very much!
|carbon , define , fermentable , nonfermentable , source|
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