Effects of ethanol and other alkanols on the temperature relations of glucose transport and fermentation inSaccharomyces cerevisiae

Summary Ethanol, isopropanol, propanol and butanol exponentially inhibited the maximum velocity of the glucose transport system ofSaccharomyces cerevisiae, determined by use of the non-metabolizable analogued-xylose. While the exponential inhibition constants increased with the lipid solubility of the alkanols, they were independent of temperature in the range 21°–35°C: the Arrhenius plots (modified according to the theory of absolute reaction rates) of the initial maximum rates of xylose transport were linear and parallel in both the absence and presence of alkanols. Thus, the alkanols did not affect the enthalpy of activation of the glucose transport system (H^± was 12 190 cal mol^-1) but decreased the entropy of activation. The following entropy coefficients (decrease in activation entropy per unit concentration of alkanol) were obtained: ethanol,-0.84; isopropanol,-1.21; propanol,-1.41 and butanol,-3.18 entropy units per mole per liter. The temperature relations of glucose fermentation with and without ethanol by resting cells over the temperature range studied (15°–35°C) were nearly identical with those of the glucose transport system, suggesting that the latter mediates the rate-limiting step of the former and that this relationship is maintained in the presence of ethanol.