Study of the interactions of melatonin with glycolytic proteins in saccharomyces

Identifier:  TFG:6623

Handle: https://hdl.handle.net/20.500.11797/TFG6623

Authors:  Almellones Ferrer, Joan

Abstract:
The binding of melatonin with glycolytic proteins during alcoholic fermentation is linked to the growth phase, beginning at the end of the lag phase, increasing its intensity coinciding with the end of the exponential phase and the beginning of the stationary phase. On the other hand, these interactions seem to be linked to the carbon source, more specifically to glucose, with maltose being the carbon source that shows a somewhat different binding profile than the other carbon sources studied. The profile of bands observed is usually similar, although there are small differences in intensity and appearance/absence of bands depending on the medium and strains used.