Temperature mediated changes of d-xylose metabolism in the yeastPachysolen tannophilus

Autor:	Cecil W. Forsberg, Hung Lee, Henry Schneider, Maria de F.S. Barbosa
Rok vydání:	1990
Předmět:	Ethanol Chemistry Acetaldehyde Reductase Xylose Xylitol Microbiology Yeast chemistry.chemical_compound Biochemistry Genetics Ethanol fuel Fermentation Molecular Biology
Zdroj:	FEMS Microbiology Letters. 72:35-40
ISSN:	1574-6968 0378-1097
DOI:	10.1111/j.1574-6968.1990.tb03857.x
Popis:	We found that during d-xylose fermentation to ethanol by Pachysolen tannophilus the amount of xylitol produced decreased dramatically while CO2 increased when the temperature was raised from 30 to 37°C. Acetaldehyde was detected only at 37°C. However, no significant change in the amount of ethanol production was observed. A similar trend was observed when the cells were treated with 10 μM 2,4-dinitrophenol. Furthermore, the enzyme d-xylose reductase displayed a similar activation energy in cells grown either at 30 or 37°C. These data suggest that in P. tannophilus oxidative phosphorylation becomes uncoupled at higher temperature.
Databáze:	OpenAIRE
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