The effects of high sodium chloride in the growth medium on the content of the essential amino acids in the intracellular pool in Baker's yeast during aerobic fermentation of glucose

  • Malaney G
  • Tanner R
  • Shipp E
 et al. 
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Abstract

Previous research has shown that, during aerobic growth of S. cerevisiae, the presence of 0.6 M sodium chloride in the growth medium stimulates an increase in the free intracellular content of lysine in the yeast cells over those grown at 0.0 M NaCl. The present extension of that research reveals that 0.6 M NaCl also increases the amino acid pool content of the other basic essential amino acids, histidine and arginine. However, in general, S. cerevisiae grown at 0.0 M NaCl showed higher intracellular levels of the essential amino acids other than lysine, histidine and arginine compared with cells grown at 0.6 M NaCl. © 1989 Academic Press Limited.

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Authors

  • George W. Malaney

  • Robert D. Tanner

  • Elizabeth A. Shipp

  • Alfred E. Slonim

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