Coupling effects of osmotic pressure and temperature on the viability of Saccharomyces cerevisiae

被引：38

作者：

Beney, L ^{[1
]}

Marechal, PA ^{[1
]}

Gervais, P ^{[1
]}

机构：

[1] Ecole Natl Super Biol Appl Nutr & Alimentat, Lab Genie Procedes Alimentaires & Biotechnol, F-21000 Dijon, France

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 2001年 / 56卷 / 3-4期

关键词：

D O I：

10.1007/s002530100619

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The osmotic tolerance of cells of Saccharomyces cerevisiae as a function of glycerol concentration and temperature has been investigated. Results show that under isothermal conditions (25 degreesC) cells are resistant (94% viability) to hyperosmotic treatment at 49.2 MPa. A thigher osmotic pressure, cell viability decreases to 25% at 99 MPa. Yeast resistance to high osmotic stress (99 Mpa) is enhanced at low temperatures (5-41 degreesC). Therefore, the temperature at which hyperosmatic pressure is achieved greatly affects cell viability. These results suggest that temperature control is a suitable means of enhancing cell survival in response to osmotic dehydration.

引用

页码：513 / 516

页数：4

共 22 条

[1] GROWTH RATE PATTERNS OF SO-CALLED OSMOPHILIC AND NON-OSMOPHILIC YEASTS IN SOLUTIONS OF POLYETHYLENE GLYCOL [J].