Processes involved in the creation of buffering capacity and in substrate-induced proton extrusion in the yeast Saccharomyces cerevisiae

The high pH-maintaining capacity of yeast suspension after glucose-induced acidification, measured as its ability to neutralize added alkali, was found to be due mainly to actively extruded acidity (H⁺). The buffering action of passively excreted metabolites (CO₂, organic acids) and cell surface polyelectrolytes contributed only 15–40% to the overall pH-maintaining capacity which was 10 mmol NaOH/l per pH unit between pH 3 and 4 and 3.5 mmol NaOH/l per pH unit between pH 4 and 7. The buffering capacity of yeast cell-free extract was still higher (up to 4.5-times) than that of glucose-supplied cell suspension; addition of glucose to the extract thus produced considerable titratable acidity but negligible net acidity. The glucose-induced acidification of yeast suspension was stimulated by univalent cations in the sequence $\text{K}{}^{\mathrm{+}}\text{>}\text{Rb}{}^{\mathrm{+}}\text{>>}\text{Li}{}^{\mathrm{+}}\text{～-}\text{Cs}{}^{\mathrm{+}}\text{～-}\text{Na}{}^{\mathrm{+}}$. The processes participating in the acidification and probably also in the creation of extracellular buffering capacity include excretion of CO₂ and organic acids, net extrusion of H⁺ and K⁺ (in K⁺-free media; in K⁺-containing media this is preceded by an initial rapid K⁺ uptake), and movements of some anions (phosphate, chlorides). The overall process appears to be electrically silent.