Extrusion of metabolites from baker’s yeast during glucose-induced acidification
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Extrusion of metabolites (glycerol, lactic, malic, and succinic acid) during the medium acidification caused by resting baker’s yeast supplied with 200mm glucose was studied under aerobic and anaerobic conditions and in the absence and presence of 14mm KCl. The maximum levels of glycerol and of the sum of acids (about 13 and 8mm, respectively) were attained anaerobically; aerobiosis reduced the levels by 40–50 % and the presence of K+ ions by another 10–20 %. The time courses of glucose consumption and medium acidification were similar aerobically and anaerobically. The glucose consumption ourves exhibited a short plateau about 2 min after glucose addition, caused probably by a rapid osmotic equilibration of glucose across the cell mambrane. Metabolite extrusion indicates that at high glucose concentrations the alcohol dehydrogenase reaction is supplemented by other reactions aiding in the maintenance of a balanced NAD+/NADH ratio in the cells.
KeywordsSuccinic Acid Glucose Consumption High Glucose Concentration Dissolve Oxygen Tension Initial Glucose Concentration
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