| Autor: |
Oura, Erkki, Suomalainen, Heikki, Collander, Runar |
| Předmět: |
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| Zdroj: |
Physiologia Plantarum; 1959, Vol. 12 Issue 3, p534-544, 11p |
| Abstrakt: |
The permeation of some organic acids into yeast cell has been studied by addition of a solution of the acid to a suspension of yeast cells in water and by the watching the ph-changes occurring in the suspension during the first minute after the addition of the acid. Assuming that the rise of the extra cellular pH-value is due to the permeation of the acid into the cells it is possible to estimate the value of the permeation constant of the acid. In this way it was found that the permeation constants of the straightchain fatty acids are approximately proportional to their relative ether solubilities, except that smaller molecules have a somewhat greater permeation power than their solubility properties alone would imply. Acids possessing branched hydrocarbon chains have smaller permeation constant than one expect on account of their ether solubility and molecular weight. In solutions of hydroxy fatty acids or dibasic acids no rise of the extracellular pH-value during the first minute after the addition of the acid could be deleted, the permeability properties of baker's yeast stages cultivated under different conditions were much during the different growth phase. The cells of brewer's yeast were found, at an average, some 2-3 time more permeable than those of the commercial baker's yeast. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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