Changes in the activity of the general amino acid permease from Saccharomyces cerevisiae var. ellipsoideus during fermentation
✍ Scribed by R. Lglesias; J. M. Ferreras; F. J. Arias; R. Muñoz; T. Girbès
- Publisher
- John Wiley and Sons
- Year
- 1990
- Tongue
- English
- Weight
- 250 KB
- Volume
- 36
- Category
- Article
- ISSN
- 0006-3592
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✦ Synopsis
The evolution of the activity of the general amino acid permease and ethanol and glucose concentrations in t h e medium were studied in a mild fermentation process carried out by a wine strain of Saccharomyces cerevisiae var. ellipsoideus isolated from grape musts in spontaneous fermentation. The cells displayed a reduction in the activity of the general amino acid permease parallel to the increase of ethanol in the medium. This ethanol increase was not enough to promote a substantial inhi- bition on the total polypeptide synthesis measured as polyuridylic-acid-directed polyphenylalanine synthesis.