Beney L, Marechal P A, Gervais P
Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et l'Alimentation, Dijon, France.
Appl Microbiol Biotechnol. 2001 Aug;56(3-4):513-6. 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.
研究了酿酒酵母细胞的渗透耐受性与甘油浓度和温度的关系。结果表明，在等温条件下（25℃），细胞对49.2MPa的高渗处理具有抗性（存活率94%）。渗透压越高，在99MPa时细胞存活率降至25%。酵母在低温（5-11℃）下对高渗透压（99MPa）的抗性增强。因此，达到高渗透压的温度对细胞存活率有很大影响。这些结果表明，温度控制是提高细胞在渗透脱水条件下存活率的合适方法。
Zotero 插件