Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations
Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations
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DOI：
10.1016/j.femsyr.2003.12.004
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发表时间：
2004-03-01
影响因子：
3.2
通讯作者：
Guillamón, JM
中科院分区：
文献类型：
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作者：
Beltran, G;Novo, M;Guillamón, JM
我们用不同浓度的几种氮源进行发酵，并通过跟踪普通氨基酸通透酶（GAPI）和铵通透酶（MEP 1，MEP 2，MEP 3）的转录谱来研究氮调节。在葡萄酒发酵过程中，细胞从过程开始时的氮抑制状态发展到氮被消耗时的氮去抑制状态。这些氮抑制/去抑制条件决定了铵和氨基酸消耗的不同模式。精氨酸和丙氨酸几乎没有使用的抑制条件下，而支链和芳香族氨基酸的摄取增加。(C)2004年，欧洲微生物学会联合会。Elsevier B. V.出版，保留所有权利。
We carried out fermentations with several nitrogen sources in different concentrations and studied nitrogen regulation by following the transcriptional profile of the general amino-acid permease (GAPI) and the ammonium permeases (MEP1, MEP2, MEP3). In wine fermentations the cells evolve from a nitrogen-repressed situation at the beginning of the process to a nitrogen-derepressed situation as the nitrogen is consumed. These nitrogen-repressed/derepressed conditions determined the different patterns of ammonium and amino-acid consumption. Arginine and alanine were hardly used under the repressed conditions, while the uptake of branched-chain and aromatic amino acids increased. (C) 2004 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.