酿酒酵母和产朊假丝酵母之间对葡萄糖的竞争。
Competition for glucose between the yeasts Saccharomyces cerevisiae and Candida utilis.
作者信息
Postma E, Kuiper A, Tomasouw W F, Scheffers W A, van Dijken J P
机构信息
Department of Microbiology and Enzymology, Delft University of Technology, The Netherlands.
出版信息
Appl Environ Microbiol. 1989 Dec;55(12):3214-20. doi: 10.1128/aem.55.12.3214-3220.1989.
Abstract
The competition between the yeasts Saccharomyces cerevisiae CBS 8066 and Candida utilis CBS 621 for glucose was studied in sugar-limited chemostat cultures. Under aerobic conditions, C. utilis always successfully completed against S. cerevisiae. Only under anaerobic conditions did S. cerevisiae become the dominant species. The rationale behind these observations probably is that under aerobic glucose-limited conditions, high-affinity glucose/proton symporters are present in C. utilis, whereas in S. cerevisiae, glucose transport occurs via facilitated diffusion with low-affinity carriers. Our results explain the frequent occurrence of infections by Crabtree-negative yeasts during bakers' yeast production.
摘要
在糖受限的恒化器培养中，研究了酿酒酵母CBS 8066和产朊假丝酵母CBS 621之间对葡萄糖的竞争。在有氧条件下，产朊假丝酵母总是能成功战胜酿酒酵母。只有在厌氧条件下，酿酒酵母才成为优势菌种。这些观察结果背后的原理可能是，在有氧葡萄糖受限条件下，产朊假丝酵母中存在高亲和力的葡萄糖/质子同向转运体，而在酿酒酵母中，葡萄糖通过低亲和力载体的易化扩散进行转运。我们的结果解释了在面包酵母生产过程中，克勒勃屈利阴性酵母感染频繁发生的原因。
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