酿酒酵母在发酵过程中铵和葡萄糖转运的顺序失活

Sequential inactivation of ammonium and glucose transport in Saccharomyces cerevisiae during fermentation.

作者信息

Cardoso H, Leão C

机构信息

Laboratory of Biology, University of Minho, Braga, Portugal.

出版信息

FEMS Microbiol Lett. 1992 Jul 1;73(1-2):155-9. doi: 10.1016/0378-1097(92)90600-s.

DOI:10.1016/0378-1097(92)90600-s

PMID:1521764

Abstract

Ethanol at concentrations above 12% (v/v) in mineral medium with glucose and with ammonium as the only nitrogen source induced rapid inactivation of the ammonium transport system in the strain IGC 3507 of Saccharomyces cerevisiae terminating protein synthesis. Subsequently, when glucose was present, the glucose transport system was irreversibly inactivated. This two-step mechanism may play a decisive role when ethanol stops fermentation by S. cerevisiae, before all the fermentable sugar has been consumed.

摘要

在以葡萄糖为碳源且以铵盐作为唯一氮源的矿物培养基中，当乙醇浓度高于12%（v/v）时，酿酒酵母IGC 3507菌株中的铵转运系统会迅速失活，导致蛋白质合成终止。随后，当存在葡萄糖时，葡萄糖转运系统会不可逆地失活。在所有可发酵糖被消耗之前，乙醇使酿酒酵母停止发酵时，这种两步机制可能起决定性作用。