ACTIVITY AND STABILITY OF GLYCOLYTIC-ENZYMES IN THE PRESENCE OF ETHANOL

被引：65

作者：

MILLAR, DG ^{[1
]}

GRIFFITHSSMITH, K ^{[1
]}

ALGAR, E ^{[1
]}

SCOPES, RK ^{[1
]}

机构：

[1] LA TROBE UNIV, DEPT BIOCHEM, BUNDOORA, VIC 3083, AUSTRALIA

来源：

BIOTECHNOLOGY LETTERS | 1982年 / 4卷 / 09期

关键词：

D O I：

10.1007/BF00127792

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

An investigation of the effects of ethanol on the stabilities and activities of glycolytic enzymes of yeast and Zymomonas mobilis is presented. Enzyme denaturation is unlikely to play a direct part in ethanol tolerance, but inhibition by ethanol may be responsible for slowing some of the glycolytic reactions.

引用

页码：601 / 606

页数：6

共 12 条

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