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

被引：0
|
作者：
L. Beney
P. Marechal
P. Gervais
机构：
[1] Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques,
[2] Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et l'Alimentation,undefined
[3] 1 Esplanade Erasme,undefined
[4] 21000 Dijon,undefined
[5] France,undefined
来源：
Applied Microbiology and Biotechnology | 2001年 / 56卷
关键词：
Glycerol; Cell Viability; Dehydration; Saccharomyces Cerevisiae; Saccharomyces;
D O I：
暂无
中图分类号：
学科分类号：
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 °C) 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 (5–11 °C). Therefore, the temperature at which hyperosmotic 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.
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页码：513 / 516
页数：3
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