Aufnahme von Kohlenwasserstoffen durch Hefen (Teil I)

The uptake of hydrocarbons by yeasts is measured by gravimetric determination of intracellular accumulated N-free compounds as well as by detection of tritium-labeled hydrocarbons. The aim of the investigations is to compare the uptake of n-alcanes and aromatics with respect to the conditions of yeast fermentation on gas oil. Aromatics in comparison to n-alcanes are taken up in very little amounts. The uptake of n-alcanes is dependent on the chain length. According to increasing chain length in the range of C₁₀ – C₁₆ the velocity of uptake is increased whereas the optimal pH-value is decreased.

In the presence of dimethylsulfoxide the uptake of n-alcanes is markedly increased whereas the uptake of aromatics is decreased. A mechanism of hydrocarbon uptake is discussed characterized by obligate participation of metabolic active cells and hydrocarbon selectivity.