A study of the factors causing a decrease in the rate of phosphate uptake by yeast during phosphate accumulation

The decrease in the rate of P-absorption developing during P-accumulation by yeast is accompanied by a parallel decrease in glycolysis. Addition of magnesium ions diminished these effects partly suggesting that one of the causes of the decrease in the rate of phosphate absorption is an increasing lack of free magnesium ions in the cell. The possibility that the cellular orthophosphate concentration affected also the rate of P-entry was considered, too.