During industrial fermentation, wild isolates are able to persist and even predominate in the bioreactors. Saccharomyces cerevisiae CAT-1 was one of these isolates and now is one of the yeasts mostly used in industrial ethanol processes in Brazil due to its efficient fermentation capacity. Despite it, the strain’s physiology has been marginally studied so far. Since strains of the same species may have different responses to a specific cultivation condition, this work aimed to evaluate the physiology of S. cerevisiae CAT-1 in batch cultures using different carbon sources (glucose, fructose, sucrose, maltose, and galactose) as a sole carbon source and in binary mixtures, at 30 and 37 °C. The results showed that the fructose, sucrose, and maltose were the sugars that presented the highest ethanol yields on the substrate (0.40 g_ethanol g_substrate⁻¹) at both temperatures. Galactose was the sugar that the yeast had the lowest affinity given the lowest maximum specific growth rate (0.28 h⁻¹). Despite the influence of a variety of mechanisms for sugar transport, the cells consume first substrates with fewer metabolic steps to catabolism and are susceptible to adaptive evolution depending on the availability of substrate.

在工业发酵过程中，野生分离株能够在生物反应器中持续存在甚至占主导地位。酿酒酵母CAT-1是这些分离株之一，由于其有效的发酵能力，现在已成为巴西工业乙醇工艺中最常用的酵母之一。尽管如此，到目前为止，对该菌株的生理学仅作了少量研究。由于同一物种的菌株对特定培养条件的反应可能不同，因此该研究旨在评估酿酒酵母的生理学。在30和37°C下使用不同碳源（葡萄糖，果糖，蔗糖，麦芽糖和半乳糖）作为唯一碳源的分批培养中的CAT-1，以及二元混合物。结果表明，在两种温度下，果糖，蔗糖和麦芽糖都是在底物（0.40 g_乙醇 g_底物^-1）上表现出最高乙醇产量的糖。半乳糖是在最低的最大比生长速率（0.28 h ^-1）下酵母具有最低亲和力的糖。尽管有各种糖运输机制的影响，细胞消耗的第一底物具有更少的代谢分解代谢步骤，并且根据底物的可用性易于适应性进化。