Skip to main content
SpringerLink
Log in

Genetic control of maltase formation in yeast

I. Strains producing high and low basal levels of enzyme

  • Published:
Molecular and General Genetics MGG Aims and scope Submit manuscript

Summary

A Saccharomyces strain (1403-7A) has been described which carries the maltose gene, MAL4, and produces 15–500 fold more enzyme when grown in glucose than any other strain tested. The factor responsible for this high basal level is genetically dominant and closely linked to or identical with the structural gene. Maltase produced by this strain has a different heat stability, specific activity, and michaelis constant from the maltase produced by another strain (1394-9B) carrying the MAL4 allele. It has been suggested that hyper production of enzyme is a function of the MAL4 locus and that structural alteration of the enzyme can occur in some strains at a post transcriptional level.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Gilliland, R. B.: Identification of the genes for maltose fermentation in Saccharomyces diasticus. Nature (Lond.) 173, 409 (1954).

    Google Scholar 

  • Johnson, J. R., Mortimer, R. K.: Use of snail digestive juice in isolation of yeast tetrads. J. Bact. 78, 292 (1958).

    Google Scholar 

  • Khan, N. A., Eaton, N. R.: Purification and characterization of maltase and alpha-methyl-glucosidase from yeast. Biochim. Biophys. Acta (Amst.) 146, 173–180 (1967).

    Google Scholar 

  • Mortimer, R. K., Hawthorne, D. C.: Yeast genetics. Ann. Rev. Microbiol. 20, 151–168 (1966).

    Google Scholar 

  • Oeser, H., Windisch, S.: Die Bestimmung eines weiteren Maltose-Gens bei Hefen der Gattung Saccharomyces. Naturwissenschaften 51, 122 (1964).

    Google Scholar 

  • Winge, O., Roberts, C.: Identification of maltase genes in some American haploid and European diploid yeasts. C. R. Lab. Carlsberg Ser. Physiol. 25, 331 (1955).

    Google Scholar 

  • — In: Chemistry and biology of yeast (A. H. Cook, ed.), p. 123–156. New York: Academic Press 1957.

    Google Scholar 

  • Zamenhoff, D.: In: Colowick, S. P., Kaplan, N. O., Methods in enzymology, vol. 3. New York: Academic Press 1957.

    Google Scholar 

  • Zipser, D., Beckwith, J., ed.: The lac operon. New York: Cold Spring Harbor Laboratory 1970.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Biology, Brooklyn College of the City University of New York, Brooklyn, USA

    N. A. Khan & N. R. Eaton

Authors
  1. N. A. Khan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. N. R. Eaton
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

Communicated by F. Kaudewitz

Rights and permissions

Reprints and permissions

About this article

Cite this article

Khan, N.A., Eaton, N.R. Genetic control of maltase formation in yeast. Molec. Gen. Genetics 112, 317–322 (1971). https://doi.org/10.1007/BF00334433

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00334433

Keywords

Search

Navigation