Journal
BIOTECHNOLOGY LETTERS
Volume 23, Issue 20, Pages 1703-1707Publisher
SPRINGER
DOI: 10.1023/A:1012456432280
Keywords
active maltose transport; glycerol; maltose fermentation; Saccharomyces cerevisiae; salt stress
Categories
Ask authors/readers for more resources
While fermentation of 20 g glucose l(-1) by Saccharomyces cerevisiae was not impaired by high NaCl concentrations, fermentation of 20 g maltose l(-1) was significantly decreased by 0.7 M NaCl, and completely inhibited with 1.4 M NaCl. No glycerol was produced in response to the salt stress when yeast cells were fermenting maltose. Active maltose transport, and not intracellular hydrolysis, was the metabolic step severely impaired by the NaCl stress.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available