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Thermal inactivation of maltase and its application to temperature-sensitive mutants of yeast

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Summary

Three maltases have been detected in each of a variety of strains of Saccharomyces. These are present in constant relative amounts in a particular strain and are characterized by reproducible first order thermal decay constants. Four of six mutants, temperature-sensitive for maltose fermentation, lack the maltase of intermediate stability. This deficiency appears to be the basis of the temperature sensitivity, and it is concluded that these strains carry a mutation in the structural gene for that maltase.

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Authors and Affiliations

  1. Biology Department, Brooklyn College, City University of New York, Brooklyn, New York, U.S.A.

    Norman R. Eaton

  2. Mykologie/Genetik, Technische Hochschule, D-6100, Darmstadt, Federal Republic of Germany

    F. K. Zimmermann

Authors
  1. Norman R. Eaton
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  2. F. K. Zimmermann
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Communicated by F. Kaudewitz

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Eaton, N.R., Zimmermann, F.K. Thermal inactivation of maltase and its application to temperature-sensitive mutants of yeast. Molec. Gen. Genet. 148, 199–204 (1976). https://doi.org/10.1007/BF00268385

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  • DOI: https://doi.org/10.1007/BF00268385

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