FIG. 4.

Stimulation of brewer's yeast (strain A15) zero-trans maltose uptake rates by preincubation of the yeast suspension with glucose. The yeast suspension was first equilibrated for 5 min at 20°C, after which glucose was added to a final concentration of 27 mM (gray columns). Maltose uptake assays (20°C, 5 mM maltose) were then performed after further incubation of the suspension at 20°C for the times indicated. Results of control experiments, without glucose addition, are also shown (white columns). Error bars show the range of duplicate assays.