Effects of nickel on the mineral composition of Fleischmann’s yeast (Saccharomyces cerevisiae)

Food Science and Technology (Campinas)

Samuel Mariano-da-silva²  Joys Dias De Assis Brait¹  Luiz Henrique Poleto Angeloni¹  Fabiana Maria De Siqueira Mariano-da-silva¹  César Augusto Oliveira Leite¹  Paula Braga¹ 

[1] ,Universidade Federal de Goiás Campus de Jataí Departamento de Ciências BiológicasJataí GO ,Brasil

关键词: nickel;    mineral composition;    Saccharomyces cerevisiae;    yeast;    composição mineral;    levedura;    níquel;    Saccharomyces cerevisiae;   

DOI  :  10.1590/S0101-20612007000300013

来源: SciELO

【 摘 要 】

Sugar cane juice containing 12% (w.w -1) of total reducing sugars and 0.0 to 5.0 mmol of nickel L-1, with pH ranging from 3.5 to 6.5, was inoculated with Fleischmann’s yeast (Saccharomyces cerevisiae) (10% w.w -1). Six hours after fermentation, the yeast’s cellular viability and trehalose content were evaluated. The resulting must was centrifuged and the raw yeast was analyzed by atomic absorption spectroscopy to evaluate the intracellular levels of calcium, copper, iron, magnesium, manganese, nickel, phosphorus, potassium, sulfur and zinc. The intracellular levels of iron, magnesium and calcium were affected and the yeast’s susceptibility to nickel was enhanced by the decrease in pH. The yeast’s growth was not affected by nickel at high pH, but the toxic effects of nickel were potentiated at low pH.

【 授权许可】

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