effect of CO2 on the absorption of amino acids from a malt extract medium by Saccharomyces cerevisiae

Fermentation of a malt extract medium under a constant CO2 pressure of 1.97 bar at 25°C resulted in a changed pattern of absorption of amino acids during the first 4 h followed by a general excretion of amino acids thereafter. In the early, phase, some amino acids were not absorbed at all, some were...

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Bibliographic Details
Published in:FEMS microbiology letters 1987-02, Vol.40 (2/3), p.239-243
Main Authors: Slaughter, J.C, Flint, P.W.N, Kular, K.S
Format: Article
Language:English
Subjects:
absorption
Action of physical and chemical agents
Amino acid absorption
amino acids
Biological and medical sciences
Carbon dioxide
Fermentation
Fundamental and applied biological sciences. Psychology
malt
Microbiology
Mycology
Saccharomyces cerevisiae
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Summary:Fermentation of a malt extract medium under a constant CO2 pressure of 1.97 bar at 25°C resulted in a changed pattern of absorption of amino acids during the first 4 h followed by a general excretion of amino acids thereafter. In the early, phase, some amino acids were not absorbed at all, some were absorbed more rapidly or more slowly than in the control and absorption of others seemed unaffected. The cells grown under CO2 had a lower protein content and viability but higher nucleic acid and free amino acid content than the control cells. The volume of the CO2‐treated cells was also substantially increased.
ISSN:0378-1097
1574-6968
DOI:10.1111/j.1574-6968.1987.tb02032.x