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Effects of ethanol, octanoic and decanoic acids on fermentation and the passive influx of protons through the plasma membrane of Saccharomyces cerevisiae

  • Applied Microbial and Cell Physiology
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Abstract

Ethanol, octanoic and decanoic acids are known toxic products of alcoholic fermentation and inhibit yeast functions such as growth and fermentation. pH-stat measurements showed that, in a concentration range up to 20 mg/l, octanoic and decanoic acids increase the rate of passive H+ influx across the plasma membrane of Saccharomyces cerevisiae IGC 3507. Decanoic acid was more active than octanoic acid, which agrees with its higher liposolubility. The fatty acids probably act as H+ carriers, since the magnitude of the effect depended on pH and correlated with the concentration of protonated fatty acids. Esterification of the fatty acids partially abolished the enhancing effect on passive H+ influx. Passive H+ influx showed saturation kinetics with half-maximal activity at 6.6 μM H+ (pH 5.2). Contrary to previous findings, ethanol inhibited H+ influx exponentially up to a concentration of 8% (v/v). At higher concentrations, ethanol reactivated H+ influx; the original rate of H+ uptake was reached at 14% (v/v) ethanol. In the same concentration ranges that affected passive H+ influx, ethanol, octanoic and decanoic acids inhibited the fermentation rate. This inhibitory effect of the fatty acids on fermentation rate depended on liposolubility, pH, and esterification in the same way as that found for their effect on passive H+ influx. Inhibition of fermentation by octanoic and decanoic acids could therefore result from their effect on the rate of passive H+ influx.

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Correspondence to: S. Stevens

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Stevens, S., Hofmeyr, JH.S. Effects of ethanol, octanoic and decanoic acids on fermentation and the passive influx of protons through the plasma membrane of Saccharomyces cerevisiae . Appl Microbiol Biotechnol 38, 656–663 (1993). https://doi.org/10.1007/BF00182806

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  • DOI: https://doi.org/10.1007/BF00182806

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