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Carbohydrate Metabolism in Yeast

  • Chapter
Carbohydrate Metabolism in Cultured Cells

Abstract

The unraveling of the pathways of carbohydrate metabolism has its origins in the early observations of Buchner on fermentation of sugar by a yeast extract and on the pioneering investigations of Harden and Young (for a review see Fruton, 1972). Through the years, yeasts have remained one of the favorite organisms for studying carbohydrate metabolism and its regulation. In fact, yeasts present a number of features that make them most convenient to study. They are unicellular organisms, easily handled, usually nonpathogenic, able to grow on a variety of carbon sources, and yielding the large amounts of homogeneous material that are often required for enzymological studies. In addition, yeasts are well amenable to classical genetic techniques and can also be used in the genetic engineering field. Finally, yeasts are eukaryotic cells and as such should be useful for studying biological problems that are peculiar to eukaryotic organisms.

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  1. Instituto de Investigaciones Biomédicas, Consejo Superior de Investigaciones Científicas, Facultad de Medicina de la Universidad Autónoma, 28029, Madrid, Spain

    Juana M. Gancedo

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  1. Juana M. Gancedo
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  1. Department of Biochemistry, University of Leicester, LE1 7RH, Leicester, England, UK

    Michael J. Morgan

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© 1986 Plenum Press, New York

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Gancedo, J.M. (1986). Carbohydrate Metabolism in Yeast. In: Morgan, M.J. (eds) Carbohydrate Metabolism in Cultured Cells. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-7679-8_8

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  • DOI: https://doi.org/10.1007/978-1-4684-7679-8_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4684-7681-1

  • Online ISBN: 978-1-4684-7679-8

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