Changes in trehalose content of baker's yeast as affected by octanoic acid
DOI:
https://doi.org/10.1590/S0103-90161993000300020Keywords:
trehalose, yeast, Saccharomyces, octanoic acidAbstract
Octanoic acid inhibited ethanolic fermentation by Saccharomyces cerevisiae (bakers yeast) and the trehalose accumulation, however did not affect the endogenous degradation of trehalose. This inhibition may be explained by the binding of octanoic acid to hexokinase or other proteins of plasma membrane because they are not necessary for endogenous fermentation. The degradation of trehalose may be due to an activation of trehalase.Downloads
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Published
1993-12-01
Issue
Section
Agroindustrial Technology
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All content of the journal, except where identified, is licensed under a Creative Common attribution-type BY-NC.How to Cite
Changes in trehalose content of baker’s yeast as affected by octanoic acid . (1993). Scientia Agricola, 50(3), 460-463. https://doi.org/10.1590/S0103-90161993000300020