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Changes in intermediate levels during batch culture of Saccharomyces cerevisiae

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Summary

Bakers' yeast has been grown on a medium containing 1% glucose in aerobic conditions. The fermentation exhibited five phases, lag, fermentative growth, transition, growth on ethanol and stationary phase. Samples were taken during each phase and analysed for the levels of a selection of intermediary metabolites. The levels of ATP, AMP, glucose 6-phosphate, fructose 1,6- diphosphate, 6-phosphogluconate, citrate and glyoxylate showed differences in the different phases of the fermentation and can be used as indicators of metabolic state, whereas ADP, triose phosphates, fructose 6-phosphate, 2-phosphoglycerate and oxalacetate did not show much variation and were less useful as metabolic indicators.

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Authors and Affiliations

  1. Department of Bioscience and Biotechnology, Division of Applied Microbiology University of Strathclyde, 204 George Street, G1 1XW, Glasgow, UK

    C M M Franco, J E Smith & D R Berry

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  1. C M M Franco
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  2. J E Smith
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  3. D R Berry
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Franco, C.M.M., Smith, J.E. & Berry, D.R. Changes in intermediate levels during batch culture of Saccharomyces cerevisiae . Biotechnol Lett 6, 803–808 (1984). https://doi.org/10.1007/BF00134722

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