Molecular Biology Reports

, Volume 29, Issue 1, pp 255–257

Loss of Fermentative Capacity in Baker's Yeast can Partly be Explained by Reduced Glucose Uptake Capacity

  • Sergio Rossell
  • Coen C. van der Weijden
  • Arthur Kruckeberg
  • Barbara M. Bakker
  • Hans V. Westerhoff
Article

DOI: 10.1023/A:1020398401293

Cite this article as:
Rossell, S., van der Weijden, C.C., Kruckeberg, A. et al. Mol Biol Rep (2002) 29: 255. doi:10.1023/A:1020398401293
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Abstract

Initial attempts to increase fermentative capacity of baker's yeast focussed on the overproduction of single enzymes, which proved to be insufficient. Nowadays many components of the system are monitored simultaneously in a search for a correlation with fermentative capacity. However, this strategy has not yet proven fruitful either. Here we investigate an element previously neglected, the glucose transporter, and find that a loss of glucose transport capacity correlates with a decrease of fermentative capacity during nutrient starvation. However the correlation is not unique, suggesting that the loss of fermentative capacity cannot be attributed to an inactivation of glucose transport alone. Our results suggest the necessity to use a detailed kinetic model as an underlying working hypothesis and to use Metabolic Control Analysis to examine the pathway's control properties.

glucose transport glycolysis Metabolic Control nutrient starvation Saccharomyces cerevisiae 

Copyright information

© Kluwer Academic Publishers 2002

Authors and Affiliations

  • Sergio Rossell
    • 1
  • Coen C. van der Weijden
    • 1
  • Arthur Kruckeberg
    • 1
  • Barbara M. Bakker
    • 1
  • Hans V. Westerhoff
    • 1
  1. 1.Department of Molecular Cell PhysiologyBioCentrum Amsterdam, Faculty of Earth and Life SciencesAmsterdamThe Netherlands

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