TABLE 4.

Fermentation activity in relation to maltase and maltose permease activities in recombinant strains of baker’s yeast^a

Strain	Gassingb in:		Maltase activityc	Permease activityd
	1st h	2nd h
L38 + BEJ17	180	52	30	12
L38 + MALx3–VH1	180	51	25	10
L38 + MALx3–VH7	200	130	270	280
L38 + MALx3–VH23	180	69	19	10
NL67 + BEJ17	220	210	380	1,600
NL67 + MALx3–VH1	210	210	270	1,300
NL67 + MALx3–VH7	220	220	400	1,700
L38 + PDC1	200	120	31	1,800
L38 + PDC1–VH7	210	180	270	1,900
L38 + MALx3–VH50	220	170	390	530

^aValues shown are means of data received from three experiments. Fermentation activity determinations were carried out in duplicate with standard errors of less than 10%. Assays were carried out in triplicate with standard errors of less than 10% for maltase results and less than 15% for maltose permease results. 

^bMilliliters of CO₂ produced per gram (dry weight) of yeast. 

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

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