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

• Published in: Applied microbiology and biotechnology Vol. 56; no. 3/4; pp. 513 - 516
• Main Authors: Beney, L, Marechal, P.A, Gervais, P
• Format: Journal Article
• Language: English
• Published: Berlin Springer 01.08.2001; Springer Nature B.V; Springer Verlag
• Subjects: Biological and medical sciences; Biotechnology; cell viability; Cells; Chemical and Process Engineering; Cold Temperature; Colony Count, Microbial; Culture Media; Engineering Sciences; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; glycerol; Life Sciences; Osmosis; Osmotic Pressure; osmotic stress; osmotic treatment; osmotolerance; Saccharomyces cerevisiae; Saccharomyces cerevisiae - growth & development; Temperature; Yeast; yeasts; Fungi; Yeast; Conservation; Temperature effect; Ascomycetes; Dehydration; Osmotic pressure; Saccharomyces cerevisiae; Viability; Thallophyta
• ISSN: 0175-7598; 1432-0614
• DOI: 10.1007/s002530100619

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 degrees 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 degrees 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.