Cited by 118Fungal and yeast genetics researchFermentation and Sensory AnalysisBacterial Genetics and Biotechnology

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Sugar utilization by yeast during fermentation

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D'Amore, Tony, Russell, Inge, Stewart, Graham G.·1989·Journal of Industrial Microbiology

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Abstract

When glucose and fructose are fermented separately, the uptake profiles indicate that both sugars are utilized at similar rates. However, when fermentations are conducted in media containing an equal concentration of glucose and fructose, glucose is utilized at approximately twice the rate of fructose. The preferential uptake of glucose also occurred when sucrose, which was first rapidly hydrolyzed into glucose and fructose by the action of the enzyme invertase, was employed as a substrate. Similar results were observed in the fermentation of brewer's wort and wort containing 30% sucrose and 30% glucose as adjuncts. In addition, the high levels of glucose in the wort exerted severe catabolite repression on maltose utilization in theSaccharmyces uvarum (carlsbergensis) brewing strain. Kinetic analysis of glucose and fructose uptake inSaccharomyces cerevisiae revealed aKm of 1.6 mM for glucose and 20 mM for fructose. Thus, the yeast strain has a higher affinity for glucose than fructose. Growth on glucose or fructose had no repressible effect on the uptake of either sugar. In addition, glucose inhibited fructose uptake by 60% and likewise fructose inhibited, glucose uptake by 40%. These results indicate that glucose and fructose share the same membrane transport components.

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Research works printed but not linked: 6

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Authors: D'Amore, T., Russell, I., & Stewart, G. G.
Venue: Journal of Industrial Microbiology
Publisher: Oxford University Press (OUP)
Published: 1989-07
Volume: 4
Issue: 4
Pages: 315-323
ISSN: 1367-5435 (ISSN-L)
0169-4146
1476-5535
DOI: 10.1007/bf01577355
OpenAlex: W2157434199
Cited by: 113
References: 8
Citations by year: 2026: 6 · 2025: 9 · 2024: 10 · 2023: 4 · 2022: 7 · 2021: 5 · 2020: 3 · 2019: 2 · 2018: 4 · 2017: 7 · 2016: 2 · 2015: 9 · 2014: 4 · 2013: 13 · 2012: 3
FWCI: 0.76
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.springer.com/tdm (tdm)
Locations: Journal of Industrial Microbiology & Biotechnology (publishedVersion)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Fungal and yeast genetics research
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
Keywords: sugar utilization, glucose uptake, fructose uptake, sucrose hydrolysis, invertase, catabolite repression, maltose utilization, Saccharomyces cerevisiae, Saccharomyces uvarum, membrane transport, uptake kinetics

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Sugar utilization by yeast during fermentation

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