How does glucose influence the transport of maltose in yeast?

The influence of glucose on the transport of maltose in yeast is best understood in the context of a phenomenon known as catabolite repression. In the presence of glucose, which is a preferred carbon source for yeast, the cells prioritize its metabolism over other sugars, including maltose. This leads to a reduction in the expression of genes responsible for maltose uptake and transport. As a result, the transport mechanism for maltose is repressed, meaning that yeast cells are less able to transport maltose into their cells when glucose is available. This is an adaptive strategy that allows yeast to efficiently utilize the most energy-rich substrates first.

The other options suggest that glucose enhances or allows for preferential consumption of maltose, which is not accurate during the presence of glucose. Yeast does not completely stop metabolism in the presence of glucose, as it still continues to metabolize it, albeit with diminished transport capabilities for other sugars like maltose.