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苯甲酸对酿酒酵母糖酵解代谢物水平及细胞内pH的影响。

Effect of benzoic acid on glycolytic metabolite levels and intracellular pH in Saccharomyces cerevisiae.

作者信息

Warth A D

机构信息

Division of Food Processing, Commonwealth Scientific and Industrial Research Organization, North Ryde, New South Wales, Australia.

出版信息

Appl Environ Microbiol. 1991 Dec;57(12):3415-7. doi: 10.1128/aem.57.12.3415-3417.1991.

Abstract

Low concentrations of benzoic acid stimulated fermentation rates in Saccharomyces cerevisiae. At concentrations near the maximum permitting growth, there was inhibition of fermentation, lowered ATP and intracellular pH, and relatively greater accumulation of benzoate. Changes in the levels of glycolytic intermediates suggested that fermentation was inhibited as a result of high ATP usage rather than of lowered intracellular pH. Specific inhibition of phosphofructokinase or of several other glycolytic enzymes was not observed.

摘要

低浓度的苯甲酸刺激了酿酒酵母的发酵速率。在接近最大允许生长浓度时,发酵受到抑制,ATP和细胞内pH值降低,苯甲酸积累相对更多。糖酵解中间产物水平的变化表明,发酵受到抑制是由于ATP消耗量大,而非细胞内pH值降低。未观察到磷酸果糖激酶或其他几种糖酵解酶的特异性抑制作用。

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