酿酒酵母中葡萄糖摄取的各个方面。
Aspects of glucose uptake in Saccharomyces cerevisiae.
作者信息
Gonçalves T, Loureiro-Dias M C
机构信息
Laboratory of Microbiology, Gulbenkian Institute of Science, Oeiras, Portugal.
出版信息
J Bacteriol. 1994 Mar;176(5):1511-3. doi: 10.1128/jb.176.5.1511-1513.1994.
Abstract
A wild-type Saccharomyces cerevisiae strain showed simple saturation kinetics for glucose uptake, with a Km of 4 mM when cells were obtained from exponential growth on glucose, and a similar, single Km of 2 to 8 mM was found under a variety of other growth conditions. Later in growth on glucose, and during ethanol utilization, a second kinetic component was observed, which might reflect either artifacts of membrane alteration or a Km in the molar range.
摘要
野生型酿酒酵母菌株对葡萄糖摄取表现出简单的饱和动力学，当细胞从在葡萄糖上的指数生长中获得时，其Km值为4 mM，并且在各种其他生长条件下发现了类似的2至8 mM的单一Km值。在葡萄糖生长后期以及乙醇利用期间，观察到了第二个动力学成分，这可能反映了膜改变的假象或摩尔范围内的Km值。
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