The effect of CO2 on the absorption of amino acids from a malt extract medium by Saccharomyces cerevisiae

J. C. Slaughter, P. W N Flint, K. S. Kular

    Research output: Contribution to journalArticle

    Abstract

    Fermentation of a malt extract medium under a constant CO2 pressure of 1.97 bar at 25°C resulted in a changed pattern of absorption of amino acids during the first 4 h followed by a general excretion of amino acids thereafter. In the early, phase, some amino acids were not absorbed at all, some were absorbed more rapidly or more slowly than in the control and absorption of others seems unaffected. The cells grown under CO2 had a lower protein content and viability but higher nucleic acid and free amino acid content than the control cells. The volume of CO2-treated cells was also substantially increased.

    Original languageEnglish
    Pages (from-to)239-243
    Number of pages5
    JournalFEMS Microbiology Letters
    Volume40
    Issue number2-3
    Publication statusPublished - 1987

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