Intracellular accumulation of AMP as a cause for the decline in rate of ethanol production by Saccharomyces cerevisiae during batch fermentation

Journal Article · Fri Jan 01 04:00:00 EST 1988 · Appl. Environ. Microbiol.; (United States)

OSTI ID:5293583

Dombek, K M; Ingram, L O

A general hypothesis is presented for the decline in the rate of ethanol production (per unit of cell protein) during batch fermentation. Inhibition of ethanol production is proposed to result from the intracellular accumulation of AMP during the transition from growth to the stationary phase. AMP acts as a competitive inhibitor of hexokinase with respect to ATP. When assayed in vitro in the presence of ATP and AMP concentration equivalent to those within cells at different stages of fermentation, hexokinase activity declined in parallel with the in vivo decline in the rate of ethanol production. The coupling of glycolytic flux and fermentation to cell growth via degradation products of RNA may be of evolutionary advantage for Saccharomyces cerevisiae. Such a coupling would reduce the exposure of nongrowing cells to potentially harmful concentrations of waste products from metabolism and would conserve nutrients for future growth under more favorable conditions.

• Research Organization: Univ. of Florida, Gainesville
• OSTI ID: 5293583
• Journal Information: Appl. Environ. Microbiol.; (United States), Journal Name: Appl. Environ. Microbiol.; (United States) Vol. 54:1; ISSN AEMID
• Country of Publication: United States
• Language: English

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ALCOHOLS
ALDEHYDES
AMP
BATCH CULTURE
BIOCHEMICAL REACTION KINETICS
BIOCONVERSION
BIOSYNTHESIS
CARBOHYDRATES
ENZYME ACTIVITY
ETHANOL
FERMENTATION
FUNGI
GLUCOSE
HEXOSES
HYDROXY COMPOUNDS
KINETICS
METABOLISM
MICROORGANISMS
MONOSACCHARIDES
NUCLEOTIDES
ORGANIC COMPOUNDS
PLANTS
REACTION KINETICS
SACCHARIDES
SACCHAROMYCES
SACCHAROMYCES CEREVISIAE
SYNTHESIS
YEASTS