RELATIONSHIP BETWEEN SUGAR UPTAKE KINETICS AND TOTAL SUGAR CONSUMPTION IN DIFFERENT INDUSTRIAL SACCHAROMYCES-CEREVISIAE STRAINS DURING ALCOHOLIC FERMENTATION

The sugar transport, fermentative alcohol dehydrogenase (ADH) and prot ease activities of different industrial strains of Saccharomyces cerev isiae were measured during batch alcoholic fermentation. These strains exhibited different apparent loss of activity of sugar transport, whi ch seemed to be characteristic of each one. A good correlation was fou nd systematically between the integration of sugar transport activity along fermentation and the maximum amount of sugar consumed during fer mentation. In all strains sugar transport activity exhibit a lower hal f-time than fermentative ADH activity. These progressive declines of b oth sugar uptake and ADH activities of Saccharomyces cerevisiae during batch fermentation seemed to not result from an increase in the prote ase activity.