Abstract
Maltotriose is metabolized by baker’s and brewer’s yeast only oxidatively, with a respiratory quotient of 1.0, the\(Q_{CO_2 } ^{Ar} \) being, depending on the strain used, 0–11, as compared with\(Q_{CO_2 } ^{air} \) of 6–42μL CO2 per h per mg dry substance. The transport appeared to proceed by facilitated diffusion (no effects of NaF, iodoacetamide and 3-chlorophenylhydrazonomalononitrile) with a KT of more than 50mm and was inhibited by maltose > maltotriose > methyl-α-D-glucoside > maltotetraose >D-fruetose >D-glucose. The transport was present constitutively in bothSaccharomyces cerevisiae (baker’s yeast) and inS. uvarum (brewer’s yeast) and it was not significantly stimulated by preincubation with glucose or maltose. The pH optimum was 4.5–5.5, the temperature dependence yielded an activation energy of 26 kJ/mol.
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Michaljaničová, D., Hoadň, J. & Kotyk, A. Maltotriose transport and utilization in Baker’s and Brewer’s yeast. Folia Microbiol 27, 217–221 (1982). https://doi.org/10.1007/BF02877119
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DOI: https://doi.org/10.1007/BF02877119