期刊
BIOTECHNOLOGY LETTERS
卷 23, 期 20, 页码 1703-1707出版社
SPRINGER
DOI: 10.1023/A:1012456432280
关键词
active maltose transport; glycerol; maltose fermentation; Saccharomyces cerevisiae; salt stress
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.
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