アルコール醗酵酵母の代謝に対する塩濃度の影響 : (第2報)高濃度塩存在下における菌体内解糖系中間体濃度について

概要

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Using highly salted media (1.0M NaCl), an abnormal accumulation of glucose 6-phosphate, fructose 6-phosphate and fructose 1,6-diphosphate in cells of the yeast Saccharomyces formosensis Nakazawa strain AH-9 were observed at an early stage of fermentation by periodic analyses of the glycolytic intermediates.It was indicated, therefore, that the inhibition of alcoholic fermentation under these conditions was caused by decrements of hexokinase, aldolase, and triosephosphate isomerase activities.In addition, it was suggested that a large part of the formation of glycerol in the medium was due to the influence on triosephosphate isomerase and α-glycerophosphate dehydrogenase activities by the high concentration of NaCl.Triosephosphate isomerase activity in the cell decreased as NaCl concentration increased.α-Glycerophosphate dehydrogenase seemed to be activated by a deficiency of ATP based on the accumulation of fructose 1,6-diphosphate due to the deterioration of aldolase activity.
社団法人日本生物工学会の論文
1972-11-25