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EFEKT KLUYVERA
U DROŻDŻY SCHWANNIOMYCES SP.
Dorota Kręgiel
Instytut Technologii Fermentacji i Mikrobiologii, Politechnika Łódzka
ul. Wólczańska 171/173, 90-924 Łód, dkregiel@p.lodz.pl
Wpłynęło w sierpniu 2004
1. Drożdże
Schwanniomyces sp. oraz ich amylazy. 2. Efekt Kluyvera jako jeden z podstawowych mechanizmów regulacyjnych u drożdży
Schwanniomyces sp. 3. Podsumowanie
The Kluyver effect in yeast
Schwanniomyces sp.
Abstract: Yeast
Schwanniomyces sp. and other yeast species can grow on maltose and other saccharides aerobically, but they cannot grow on these sugars anaerobically or in the absence of respiration. Assimilation of these carbon sources occurs only under respiring conditions. The phenomenon has been known by the classical name of the Kluyver effect. This effect is widely observed in ulilization of different nonglucose sugars by many yeast species. Although the reason for this apparent dependence on respiration for the assimilation of certain sugars is not clear, the phenomenon does appear to be brought about by the interplay of several factors involving lowered rate of transport and metabolism of certain sugars. The Crabtree-positive yeasts, eg.
Saccharomyces cerevisiae, are Kluyver-negative generally, but Crabtree-negative strains shows this phenomenon very often. This paper presents the main hypothesis on the presence of Kluyver effect in Crabtree-negative yeast
Schwanniomyces sp. This phenomenon has practical importance because glucose is not the main sugar substrate in fermentative
processes.
1. Yeast
Schwanniomyces sp. and its amylases. 2. The Kluyver effect as one of the principle regulatory mechanisms in yeast
Schwanniomyces sp. 3. Conclusions
Słowa
kluczowe: amylazy, drożdże, efekt Kluyvera, Schwanniomyces sp.
Key words: amylases, yeast, Kluyver effect, Schwanniomyces sp. |
