Changes in the activity of the general amino acid permease from Saccharomyces cerevisiae var. ellipsoideus during fermentation.
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.
Lglesias
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Departamento de Bioquímica, Biología Molecular y Fisiologia, Facultad de Ciencias, Universidad de Valladolid, 47005 Valladolid, Spain.
Ferreras
J M
JM
Arias
F J
FJ
Muñoz
R
R
Girbès
T
T