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UPTAKE OF UNTRIENTS BY YEASTS II. MALTOTRIOSE PERMEASE AND THE UTILIZATION OF MALTOTRIOSE BY YEASTS
Author(s) -
Harris G.,
Thompson C. C.
Publication year - 1960
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1960.tb01714.x
Subject(s) - maltotriose , yeast , permease , chemistry , mechanism (biology) , sugar , biochemistry , maltose , transporter , enzyme , gene , physics , quantum mechanics
Yeasts which utilize maltotriose at pH values between 5 and 7 fail to do so at pH 8.5. At pH 8.5, however, maltotriose still penetrates the cells, and by using C14‐labelled maltotriose it is shown that concentration of the sugar with respect to the medium takes place. The mechanism is specific for maltotriose and resembles that of the permease systems recently reported to be present in some other micro organisms; the mechanism is probably the factor limiting the rate of utilization of the trisaccharide under certain conditions.