TABLE 2.

Maltase and maltose permease activities of baker’s yeast strains L38 and NL67 and their transformants^a

Strain	Maltase activityb				Permease activityc
	Mal	Gal	Eth	Glu	Mal	Gal	Eth	Glu
L38	2,000	60	140	2.1	2,100	32	21	0.3
NL67	3,000	1,000	1,700	14	5,100	1,100	2,800	2.2
L38 + BEJ17	1,800	40	130	1.4	2,000	26	23	0.5
L38 + MALx3–VH1	1,800	49	73	1.2	2,000	20	19	0.3
L38 + MALx3–VH7	1,900	540	630	32	2,100	370	610	1.3
L38 + MALx3–VH50	1,800	860	1,200	80	2,000	680	920	1.6
L38 + MALx3–VH23	2,900	60	130	1.3	3,800	20	20	0.2
NL67 + BEJ17	3,100	980	1,600	6.0	5,200	1,100	2,800	1.9
NL67 + MALx3–VH1	3,200	600	1,200	5.0	5,200	640	2,000	1.9
NL67 + MALx3–VH7	3,000	1,500	1,900	57	5,200	2,200	3,100	3.8

^aStrains and transformants were grown to mid-log phase in maltose (Mal), galactose (Gal), ethanol (Eth), or glucose (Glu). Values shown are means of data derived from three experiments. Assays were carried out in triplicate with standard errors of less than 10% for maltase results and less than 15% for maltose permease results. 

^bIn nanomoles of p-nitrophenol released per minute per milligram of protein. 

^cIn picomoles of [¹⁴C]maltose taken up per minute per milligram (dry weight) of yeast cells.