| Range |
>0.8 mM
|
| Organism |
Budding yeast Saccharomyces cerevisiae |
| Reference |
Karin Elbing, Christer Larsson, Roslyn M Bill, Eva Albers, Jacky L Snoep, Eckhard Boles, Stefan Hohmann, and Lena Gustafsson. Role of hexose transport in control of glycolytic flux in Saccharomyces cerevisiae. Appl. Environ. Microbiol., 70(9):5323–5330, 2004 p.5323 left columnPubMed ID15345416
|
| Primary Source |
[15] Fiechter, A., G. F. Fuhrmann, and O. Kappeli. 1981. Regulation of glucose metabolism in growing yeast cells. Adv. Microb. Physiol. 22: 123–183. [48] Verduyn, C., T. P. L. Zomerdijk, J. P. Van Dijken, and W. A. Scheffers. 1984. Continuous measurement of ethanol production by aerobic yeast suspension with an enzyme electrode. Appl. Microbiol. Biotechnol. 19: 181–185. link PubMed ID7036694
|
| Comments |
p.5323 left column: "The ability of the yeast Saccharomyces cerevisiae to readily degrade sugars to ethanol and carbon dioxide (CO2) has been utilized by humans for several thousands of years for the fermentation of alcoholic beverages and bread baking. S. cerevisiae ferments sugars even under aerobic conditions when the glucose concentration in the medium exceeds 0.8 mM (primary sources). This causes diauxic growth in aerobic batch cultures: once glucose is consumed, the ethanol is oxidized to CO2 in a second, strictly respiratory growth phase." |
| Entered by |
Uri M |
| ID |
110951 |