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Relationship between sugar uptake kinetics and total sugar consumption in different industrialSaccharomyces cerevisiae strains during alcoholic fermentation

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Summary

The sugar transport, fermentative alcohol dehydrogenase (ADH) and protease activities of different industrial strains ofSaccharomyces cerevisiae were measured during batch alcoholic fermentation.

These strains exhibited different apparent loss of activity of sugar transport, which seemed to be characteristic of each one. A good correlation was found systematically between the integration of sugar transport activity along fermentation and the maximum amount of sugar consumed during fermentation. In all strains sugar transport activity exhibit a lower half-time than fermentative ADH activity. These progressive declines of both sugar uptake and ADH activities ofSaccharomyces cerevisiae during batch fermentation seemed to not result from an increase in the protease activity.

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Authors and Affiliations

  1. Laboratoire de Microbiologie et de Technologie des Fermentations, INRA-IPV, 2 Place Viala, 34060, Montpellier, France

    J. M. Salmon

  2. Dpto. de Microbiología. Facultad de Ciencias, Universidad de Córdoba. Avda. San Alberto Magno s/n, 14004, Córdoba, España

    J. C. Mauricio

Authors
  1. J. M. Salmon
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  2. J. C. Mauricio
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Salmon, J.M., Mauricio, J.C. Relationship between sugar uptake kinetics and total sugar consumption in different industrialSaccharomyces cerevisiae strains during alcoholic fermentation. Biotechnol Lett 16, 89–94 (1994). https://doi.org/10.1007/BF01022630

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