1887

Abstract

CBS 621 exhibits the Kluyver effect for maltose, i.e. this yeast can respire maltose and is able to ferment glucose, but is unable to ferment maltose. When glucose was pulsed to a maltose-grown, oxygen-limited chemostat culture of , ethanol formation from glucose started almost instantaneously, indicating that the enzymes needed for alcoholic fermentation are expressed in maltose-grown cells. However, the addition of glucose inhibited maltose metabolism. To eliminate a possible catabolite inhibition and/or repression of enzyme activities involved in maltose metabolism, the effect of simultaneously feeding glucose and maltose to an oxygen-limited, maltose-grown chemostat culture was studied. In this case, the glucose concentration in the culture remained below 0·1 mM, which makes glucose catabolite repression unlikely. Nevertheless, maltose metabolism appeared to cease when the culture was switched to the mixed feed. Based on the outcome of the mixed-substrate studies, it was postulated that the Kluyver effect may be caused by feedback inhibition of maltose utilization by ethanol, the product of fermentative maltose metabolism. If ethanol suppresses the utilization of non-fermentable disaccharides, this would provide a phenomenological explanation for the occurrence of the Kluyver effect: accumulation would then not occur and the rate of maltose metabolism would be tuned to the culture's respiratory capacity. This hypothesis was tested by studying growth of CBS 621 and CBS 2923 in aerobic batch cultures on mixtures of sugars and ethanol. With both yeasts diauxic growth was indeed observed on mixtures of ethanol and a disaccharide that gives rise to the Kluyver effect, with ethanol being the preferred substrate. In contrast, sugars which could be fermented were either utilized simultaneously with ethanol or preferred over this substrate.

Loading

Article metrics loading...

/content/journal/micro/10.1099/13500872-140-7-1723
1994-07-01
2024-11-05
Loading full text...

Full text loading...

/deliver/fulltext/micro/140/7/mic-140-7-1723.html?itemId=/content/journal/micro/10.1099/13500872-140-7-1723&mimeType=html&fmt=ahah

References

  1. Barnett J. A., Payne R. W., Yarrow D. 1990 Characteristics and Identification, 2 nd edn.. Cambridge: Cambridge University Press;
    [Google Scholar]
  2. Clifton D., Walsh R. B., Fraenkel D. G. 1993; Functional studies of yeast glucokinase. J Bacteriol 175:3289–3294
    [Google Scholar]
  3. Gorts C.P.M. 1969; Effect of glucose on the activity and the kinetics of the maltose-uptake system and of α-glucosidase in Saccharomyces cerevisiae . Biochim Biopbys Acta 184:299–305
    [Google Scholar]
  4. Kluyver A.J., Custers M. T. J. 1940; The suitability of disaccharides as respiration and assimilation substrates for yeasts which do not ferment these sugars. Antonie Leeuwenhoek 6:121–162
    [Google Scholar]
  5. Monod J. 1958 R echerches sur la Croissance des Cultures Bacte'riennes. Paris: Herman et Cie;
    [Google Scholar]
  6. Peinado J.M., Loureiro-Dias M.C. 1986; Reversible loss of affinity induced by glucose in the maltose-H+ symport of Saccharomyces cerevisiae. Biochem Biophys Acta 856:189–192
    [Google Scholar]
  7. Postma E., Verduyn C., Scheffers W. A., van Dijken J. P. 1989; Enzymic analysis of the Crabtree effect in glucose-limited chemostat cultures of Saccharomyces cerevisiae . Appl Environ Microbiol 55:468–477
    [Google Scholar]
  8. Sims A.P., Barnett J. A. 1978; The requirement of oxygen for the utilization of maltose, cellobiose and D-galactose by certain anaerobically fermenting yeasts (Kluyver effect). J Gen Microbiol 106:277–288
    [Google Scholar]
  9. Sims A.P., Barnett J. A. 1991; Levels of activity of enzymes involved in anaerobic utilization of sugars by six yeast species: observations towards understanding the Kluyver effect. FEMS Microbiol Lett 77:295–298
    [Google Scholar]
  10. Sims A. P., Stalbrand H., Barnett J. A. 1991; The role of pyruvate decarboxylase in the Kluyver effect in the food yeast, Candida util is. Yeast 7:479–487
    [Google Scholar]
  11. Van Leeuwen C. C. M., Weusthuis R. A., Postma E., van den Broek P. J. A., van Dijken J. P. 1992; Maltose/proton cotransport in Saccharomyces cerevisiae. Comparative study with cells and plasma membrane vesicles. Biochem J 284:441–445
    [Google Scholar]
  12. Weusthuis R. A., Adams H., Scheffers W. A., van Dijken J. P. 1993; Energetics and kinetics of maltose transport in Saccharomyces cerevisiae: a continuous-culture study. Appl Environ Microbiol 59:3102–3109
    [Google Scholar]
  13. Weusthuis R. A., Visser W., Pronk J. T., Scheffers W. A., van Dijken J. P. 1994; Effects of oxygen limitation on sugar metabolism in yeasts: a continuous-culture study of the Kluyver effect. Microbiology 140:703–715
    [Google Scholar]
/content/journal/micro/10.1099/13500872-140-7-1723
Loading
/content/journal/micro/10.1099/13500872-140-7-1723
Loading

Data & Media loading...

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error