Activation of fermentation by salts in Debaryomyces hansenii.

Abstract:

:The presence of 1.0 M KCl or NaCl during growth of Debaryomyces hansenii results in increased ethanol production. An additional increase of fermentation was observed when the salts were also present during incubation under nongrowing conditions. Extracts of cells grown in the presence of salt showed increased alcohol dehydrogenase and phosphofructokinase activities, indicating that these enzymes are responsible for the increased fermentation capacity. This is confirmed by measurements of the glycolytic intermediates. The increased fermentation capacity of the cells grown with salts seems to enable them to cope with the additional energy required for uptake and/or efflux of cations.

journal_name

FEMS Yeast Res

journal_title

FEMS yeast research

authors

Calahorra M,Sánchez NS,Peña A

doi

10.1111/j.1567-1364.2009.00556.x

subject

Has Abstract

pub_date

2009-12-01 00:00:00

pages

1293-301

issue

8

eissn

1567-1356

issn

1567-1364

pii

FYR556

journal_volume

9

pub_type

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