Consider a yeast strain that was found to be deficient in pyruvate decarboxylase
ID: 589949 • Letter: C
Question
Consider a yeast strain that was found to be deficient in pyruvate decarboxylase. What do you predict would happen if this yeast strain was used to brew beer? Assume that artificial carbonation is not used. (Choose one)
a) The resulting beverage would have the same amount of alcohol, but it would be flat (i.e., it would not be carbonated)
b) The resulting beverage would have a higher concentration of acetaldehyde and therefore would be unsuitable for drinking.
c) The resulting beverage would lack ethanol and would be flat.
d) The resulting beverage would have the same amount of alcohol, but it would have a relatively higher concentration of dissolved CO2; it would be extra fizzy.
e) The resulting beverage would contain ethanol and lactate in roughly equal proportions, but it would be flat.
Explanation / Answer
Then the correct answer will be
d) The resulting beverage would have the same amount of alcohol, but it would have a relatively higher concentration of dissolved CO2; it would be extra fizzy.
Because of the deficient in the pyruvate decarboxylase in the yeast strain there is increase in the concentration of carbon dioxide as pyruvate decarboxylase decrease the concentration of carbon dioxide if present in good amount.