Table - link
||Budding yeast Saccharomyces cerevisiae
||Van Hoek P, Van Dijken JP, Pronk JT. Effect of specific growth rate on fermentative capacity of baker's yeast. Appl Environ Microbiol. 1998 Nov64(11):4226-33. p.4227 table 1PubMed ID9797269
||p.4226 right column bottom paragraph:"The aim of the present study was to assess the effect of
specific growth rate on fermentative capacity in an industrial
baker’s yeast strain grown in aerobic, sugar-limited chemostat
cultures. Furthermore, the effect of specific growth rate on in
vitro activities of key glycolytic and fermentative enzymes was
investigated in an attempt to identify correlations between
fermentative capacity and enzyme levels."
||p.4229 right column 4th paragraph:"Qualitatively, the patterns of biomass production and metabolite formation as a function of the specific growth rate of the industrial strain used in this study are similar to those reported for other S. cerevisiae strains (refs 1, 21, 24, 37). A notable difference involved the production of acetate and pyruvate, which has been reported to occur at dilution rates slightly below Dcrit in laboratory strains (refs 1, 21). In strain DS28911, acetate and pyruvate production were detected above D = 0.28 h^-1 (Table 1) only when ethanol production also became apparent (Table 1 Fig. 1A)."