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Remarques sur le métabolisme de l'acide acétique chez la levure au cours de la sporulation

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Abstract

We have noticed important metabolic modifications during the first 15 hours of the sporulation process of yeast in contact with acetic acid. Carbohydrate reserves, dry weight and proteins increase. On the other hand, the activity of fumarase and isocitritase in cell homogenates are hardly altered. The results prove true the hypothesis according to which the metabolism of acetic acid is altered during sporulation.

Zusammenfassung

Beträchtliche metabolische Veränderungen wurden bei Hefe, während der fünfzehn ersten Stunden der Sporenbildung unter Zugabe von Essigsäure, beobachtet. Der Kohlenhydratenvorrat, die Trockensubstanz und der Proteingehalt nehmen zu. Die Aktivität der Fumarase und Isocitritase wird kaum verändert. Dadurch wird die Annahme bestätigt, daß eine Abweichung des Metabolismus der Essigsäure während der Sporenbildung stattfindet.

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Authors and Affiliations

  1. Laboratoire de Recherches de la Chaire de Génétique, Ecole Nationale Supérieure Agronomique, Centre de Recherches Agronomiques du Midi - MONTPELLIER, Institut National de la Recherche Agronomique, 34 - Montpellier, France

    P. Galzy

Authors
  1. A. Arnaud
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  2. Françoise Vezinhet
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  3. P. Galzy
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Arnaud, A., Vezinhet, F. & Galzy, P. Remarques sur le métabolisme de l'acide acétique chez la levure au cours de la sporulation. Mycopathologia et Mycologia Applicata 45, 231–242 (1971). https://doi.org/10.1007/BF02051970

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  • DOI: https://doi.org/10.1007/BF02051970

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