清酒酵母の生理的研究 : (第14報) 乳酸による酵母のガス代謝能消失にたいする糖の保護作用

概要

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Against the decreases of Q_<O2>, Q_<CO2> and the contents of cytochromes of Saccharomyces sake soaked in an aqueous solution of lactic acid, the existence of glucose exerted an appreciably protecting action.Among the sugars tested, mannose and maltose, which are available as carbon sources for the yeast culture, were also effective. On the other hand, the sugars which were not uptaken into the yeast cells or not metabolizable such as lactose, arabinose, sorbose and 2-deoxyglucose were not effective. Ribose, which is not a member of the Embden Meyerhof Parnas pathway, did no exhibit the proteicting effect.Glucose showed the effect only when metabolized steadily by the yeast. It has remained unsolved whether the protective effect of glucose is owing to the energy generated from the sugar or to an intermediary product or products of the metabolic pathway of the sugar.
社団法人日本生物工学会の論文
1970-10-25