Changes in Trehalose Content of Baker's Yeast as Affected by Octanoic Acid
نویسنده
چکیده
Octanoic acid inhibited ethanolic fermentation by Saccharomyces cerevisiae (bakers yeast) and the trehalose accumulation, however did not affect the endogenous degradation of trehalose. This inhibition may be explained by the binding of octanoic acid to hexokinase or other proteins of plasma membrane because they are not necessary for endogenous fermentation. The degradation of trehalose may be due to an activation of trehalase.
منابع مشابه
THE TREHALOSE CONTENT OF BAKER'S YEAST DURING ANAEROBIC FERMENTATION* By W. E. TREVELYAN
In a previous study of the synthesis of cellular carbohydrate during fermentation by D.C.L. baker's yeast (Trevelyan, Gammon, Wiggins & Harrison, 1952) little variation was found in the trichloroacetic acid-soluble carbohydrate, of which the main constituent is trehalose (Trevelyan & Harrison, 1952). The low concentration of glucose in the medium used, about 5 mm, was thought to have restricted...
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