Function of Trehalose in Baker's Yeast

Yoshimasa MIYAKE, Toshiko ITO
1971 Nippon Nogeikagaku-kaishi  
Changes in trehalose content of baker's yeast and its physiological function were studied. The content was inversely proportional to the concentration of carbon source in media, and the accumulated trehalose decreased as soon as cells grow. When trehalose has been decreased in the cells, total amino acids in pool increased. It is assumed that accumulated trehalose is used for amino acids formation at the early stage of growth when the activity of trehalase decreased rapidly. (Received June 1, 1970)
doi:10.1271/nogeikagaku1924.45.393 fatcat:aveihw4anrejdmlivmzwlltcf4