Activation of fermentation by salts in Debaryomyces hansenii.
The presence of 1.0 M KCl or NaCl during growth of Debaryomyces hansenii results in increased ethanol production. An additional increase of fermentation was observed when the salts were also present during incubation under nongrowing conditions. Extracts of cells grown in the presence of salt showed increased alcohol dehydrogenase and phosphofructokinase activities, indicating that these enzymes are responsible for the increased fermentation capacity. This is confirmed by measurements of the glycolytic intermediates. The increased fermentation capacity of the cells grown with salts seems to enable them to cope with the additional energy required for uptake and/or efflux of cations.
Calahorra
Martha
M
Departamento de Genética Molecular, Instituto de Fisiología Celular, Universidad Nacional Autónoma de México, Ciudad Universitaria, DF, México. mcalahor@ifc.unam.mx
Sánchez
Norma Silvia
NS
Peña
Antonio
A
D000426:Alcohol Dehydrogenase / Q000378:metabolism; D020536:Enzyme Activators / Q000494:pharmacology*; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D006019:Glycolysis; D025221:Phosphofructokinases / Q000378:metabolism; D004718:Saccharomycetales / Q000378:metabolism*; D012492:Salts / Q000494:pharmacology*
D020536:Enzyme Activators; D012492:Salts; D000431:Ethanol; D000426:Alcohol Dehydrogenase; D025221:Phosphofructokinases