Open AccessActivation of fermentation by salts in Debaryomyces hansenii
Author(s) -
Calahorra Martha,
Sánchez Norma Silvia,
Peña Antonio
Publication year - 2009
Publication title -
fems yeast research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.991
H-Index - 92
eISSN - 1567-1364
pISSN - 1567-1356
DOI - 10.1111/j.1567-1364.2009.00556.x
Subject(s) - debaryomyces hansenii , fermentation , biology , incubation , phosphofructokinase , biochemistry , yeast , food science , salt (chemistry) , alcohol dehydrogenase , enzyme , ethanol fermentation , glycolysis , chemistry
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.