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Transient responses of Candida utilis to oxygen limitation: regulation of the Kluyver effect for maltose.
Yeast. 1995 Apr 15; 11(4):317-25.Y

Abstract

The facultatively fermentative yeast Candida utilis exhibits the Kluyver effect for maltose: this disaccharide is respired and assimilated but, in contrast to glucose, it cannot be fermented. To study the mechanism of the Kluyver effect, metabolic responses of C. utilis to a transition from aerobic, sugar-limited growth to oxygen-limited conditions were studied in chemostat cultures. Unexpectedly, the initial response of maltose-grown cultures to oxygen limitation was very similar to that of glucose-grown cultures. In both cases, alcoholic fermentation occurred after a lag phase of 1 h, during which glycerol, pyruvate and D-lactate were the main fermentation products. After ca. 10 h the behaviour of the maltose- and glucose-grown cultures diverged: ethanol disappeared from the maltose-grown cultures, whereas fermentation continued in steady-state, oxygen-limited cultures grown on glucose. The disappearance of alcoholic fermentation in oxygen-limited chemostat cultures growing on maltose was not due to a repression of the synthesis of pyruvate decarboxylase and alcohol dehydrogenase. The results demonstrate that the Kluyver effect for maltose in C. utilis does not reflect an intrinsic inability of this yeast to ferment maltose, but is caused by a regulatory phenomenon that affects a key enzyme in maltose metabolism, probably the maltose carrier. The observed kinetics indicate that this regulation occurs at the level of enzyme synthesis rather than via modification of existing enzyme activity.

Authors+Show Affiliations

Kaliterna J
Department of Microbiology and Enzymology, Kluyer Laboratory of Biotechnology, Delft University of Technology, The Netherlands.
Weusthuis RA
No affiliation info available
Castrillo JI
No affiliation info available
Van Dijken JP
No affiliation info available
Pronk JT
No affiliation info available

MeSH

Alcohol DehydrogenaseCandidaEthanolFermentationMaltoseOxygenPyruvate Decarboxylase

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

7785332

Citation

Kaliterna, J, et al. "Transient Responses of Candida Utilis to Oxygen Limitation: Regulation of the Kluyver Effect for Maltose." Yeast (Chichester, England), vol. 11, no. 4, 1995, pp. 317-25.
Kaliterna J, Weusthuis RA, Castrillo JI, et al. Transient responses of Candida utilis to oxygen limitation: regulation of the Kluyver effect for maltose. Yeast. 1995;11(4):317-25.
Kaliterna, J., Weusthuis, R. A., Castrillo, J. I., Van Dijken, J. P., & Pronk, J. T. (1995). Transient responses of Candida utilis to oxygen limitation: regulation of the Kluyver effect for maltose. Yeast (Chichester, England), 11(4), 317-25.
Kaliterna J, et al. Transient Responses of Candida Utilis to Oxygen Limitation: Regulation of the Kluyver Effect for Maltose. Yeast. 1995 Apr 15;11(4):317-25. PubMed PMID: 7785332.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Transient responses of Candida utilis to oxygen limitation: regulation of the Kluyver effect for maltose. AU - Kaliterna,J, AU - Weusthuis,R A, AU - Castrillo,J I, AU - Van Dijken,J P, AU - Pronk,J T, PY - 1995/4/15/pubmed PY - 1995/4/15/medline PY - 1995/4/15/entrez SP - 317 EP - 25 JF - Yeast (Chichester, England) JO - Yeast VL - 11 IS - 4 N2 - The facultatively fermentative yeast Candida utilis exhibits the Kluyver effect for maltose: this disaccharide is respired and assimilated but, in contrast to glucose, it cannot be fermented. To study the mechanism of the Kluyver effect, metabolic responses of C. utilis to a transition from aerobic, sugar-limited growth to oxygen-limited conditions were studied in chemostat cultures. Unexpectedly, the initial response of maltose-grown cultures to oxygen limitation was very similar to that of glucose-grown cultures. In both cases, alcoholic fermentation occurred after a lag phase of 1 h, during which glycerol, pyruvate and D-lactate were the main fermentation products. After ca. 10 h the behaviour of the maltose- and glucose-grown cultures diverged: ethanol disappeared from the maltose-grown cultures, whereas fermentation continued in steady-state, oxygen-limited cultures grown on glucose. The disappearance of alcoholic fermentation in oxygen-limited chemostat cultures growing on maltose was not due to a repression of the synthesis of pyruvate decarboxylase and alcohol dehydrogenase. The results demonstrate that the Kluyver effect for maltose in C. utilis does not reflect an intrinsic inability of this yeast to ferment maltose, but is caused by a regulatory phenomenon that affects a key enzyme in maltose metabolism, probably the maltose carrier. The observed kinetics indicate that this regulation occurs at the level of enzyme synthesis rather than via modification of existing enzyme activity. SN - 0749-503X UR - https://www.unboundmedicine.com/medline/citation/7785332/Transient_responses_of_Candida_utilis_to_oxygen_limitation:_regulation_of_the_Kluyver_effect_for_maltose_ L2 - https://doi.org/10.1002/yea.320110404 DB - PRIME DP - Unbound Medicine ER -