title: Changes in the activity of the general amino acid permease from Saccharomyces cerevisiae var. ellipsoideus during fermentation.
abstract: The evolution of the activity of the general amino acid permease and ethanol and glucose concentrations in the medium were studied in a mild fermentation process carried out by a wine strain of Saccharomyces cerevisiae var. ellipsoideus isolated from grape musts in spontaneous fermentation. The cells displayed a reduction in the activity of the general amino acid permease parallel to the increase of ethanol in the medium. This ethanol increase was not enough to promote a substantial inhibition on the total polypeptide synthesis measured as polyuridylic-acid-directed polyphenylalanine synthesis.
authors.affiliation: Departamento de Bioquímica, Biología Molecular y Fisiologia, Facultad de Ciencias, Universidad de Valladolid, 47005 Valladolid, Spain.
authors.forename: R
authors.initials: R
authors.lastname: Lglesias
authors.forename: J M
authors.initials: JM
authors.lastname: Ferreras
authors.forename: F J
authors.initials: FJ
authors.lastname: Arias
authors.forename: R
authors.initials: R
authors.lastname: Muñoz
authors.forename: T
authors.initials: T
authors.lastname: Girbès