Effects of moderate pressure on premeability and viability of Saccharomyces cerevisiae cells

Shi-Ru Jia; Na-Chen; Yu-Jie Dai; Chang-Sheng Qiao; Jian-Dong Cui; Bo-Ning Liu

Korean Journal of Chemical Engineering, Vol.26, No.3, 731-735, May, 2009

DOI10.1007/s11814-009-0122-x Export Citation

Effects of moderate pressure on premeability and viability of Saccharomyces cerevisiae cells

Shi-Ru Jia^†, Na-Chen, Yu-Jie Dai, Chang-Sheng Qiao, Jian-Dong Cui¹, and Bo-Ning Liu

Key Laboratory of Industry Microbiology, Ministry of Education, Tianjin University of Science and Technology, 29 Thirteenth Street, Tai Da Development Area, Tianjin 300457, P. R. China
¹Hebei Fermentation Engineering Research Center, College of Bioscience and Bioengineering, Hebei University of Scienceand Technology, 70 Yuhua East Road, Shijiazhang 050018, P. R. China

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With CO2 and N2 as the pressure media, the effects of the moderate pressure (0.1-1.0MPa) and the holding time on the conductivities of the cell suspension of Saccharomyces cerevisiae CICC1447 and Saccharomyces cerevisiae CICC1339, as well as the absorbances of the supernatant (after centrifuged) at 280 nm (A280) and 260 nm (A260) were determined. The membrane permeability of Saccharomyces cerevisiae CICC1447 increased significantly and the cell leakage was aggravated with the pressure increase. For Saccharomyces cerevisiae CICC1339, the conductivity of the cell suspension, A280 and A260 of the supernatant fluctuated with the pressure increase; as a whole, they increased with pressure. Different from high pressure, a moderate pressure not only remarkably improved the permeability of the yeast cell membrane, but also kept yeast cell viability; moreover, the integrity of the yeast cell membrane could be maintained.

Keywords:Moderate Pressure;Saccharomyces cerevisiae;Permeability;Viability

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[1] Cheftel JC, Food Sci. Tech. Int., 1, 75 (1995)

[2] Dong YS, Yang QZ, Jia SR, Biochem. Eng. J., 37, 226 (2007)

[3] Coelho MAZ, Belo I, Pinheiro R, Amaral AL, Mota M, Coutinho JAP, Ferreira EC, Appl. Microbiol. Biotechnol., 66(3), 318 (2004)

[4] Zobell CE, Cobet AB, J. Bacteriol., 87, 710 (1964)

[5] Manas P, Mackey BM, Appl. Environ. Microbiol., 70, 1545 (2004)

[6] Abe F, Kato C, Horikoshi K, Trends Microbiol., 7, 447 (1999)

[7] Bothun GD, Knutson BL, Berberich JA, Strobel HJ, Nokes SE, Appl. Microbiol. Biotechnol., 65(2), 149 (2004)

[8] Bartlett DH, Kato C, Horikoshi K, Res. Microbiol., 146, 697 (1995)

[9] Summit M, Scott B, Nielso K, Extremophiles, 2, 339 (1998)

[10] Brul S, Rommens AJM, Verrips CT, Innov. Food Sci. Emerging Technol., 1, 99 (2000)

[11] Jung JY, Khan T, Park JK, Korean J. Chem. Eng., 24, 1 (2007)

[12] Kato M, Hayashi R, Tsuda T, Eur. J. Biochem., 269, 110 (2002)

[13] Perrier-Cornet JM, Hayert M, Gervais P, J. Appl. Microbiol., 87, 1 (1999)

[14] Friedrich O, Kress KR, Ludwig H, J. Membr. Biol., 188, 11 (2002)

[15] Ou Z, Wu J, Yang L, Cen P, Korean J. Chem. Eng., 25(1), 124 (2008)

[16] LEE JH, YOO YJ, PAR KH, Korean J. Chem. Eng., 8(1), 39 (1991)

[17] Fernandes PMB, Panek AD, Kurtenbach E, FEMS Microbiol. Lett., 152, 17 (1997)

[18] Iwahashi H, Obuchi K, Fujii S, Febs Lett., 416, 1 (1997)

[19] Singer MA, Lindquist S, Trends. Biotechnol., 16, 460 (1998)

[20] Komatsu Y, Obuchi K, Iwahashi H, Biochem. Bioph. Res. Co., 174, 1141 (1991)

[21] Fan ZH, Jia SR, Qiao SC, Chin. J. Biopro. Eng., 2, 36 (2004)