Effect of pH, dextrose and yeast extract on cadmium toxicity on Saccharomyces cerevisiae PE-2

Food Science and Technology (Campinas)

Samuel Mariano-da-silva²  Silvio Luiz De Oliveira²  César Augusto Oliveira Leite¹  Renata Silva Do Prado¹  Francys Pimenta De Faria¹  Rangel Camillo Nunes Oliveira¹  Fabiana Maria De Siqueira Mariano-da-silva¹ 

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

关键词: yeast;    cadmium;    dextrose;    yeast extract;    pH;    levedura;    cádmio;    dextrose;    extrato de levedura;    pH;   

DOI  :  10.1590/S0101-20612009000200009

来源: SciELO

【 摘 要 】

The aim of this study was to evaluate the effects of pH, dextrose and yeast extract on the cadmium toxicity on Saccharomyces cerevisiae PE-2. In the first assay, the YED mediums with different pH (2, 3, 4, 5, 6, 7, and 8) containing 0.0 and 0.05 mmol Cd L-1 were inoculated with yeast suspension and incubated at 30 °C for 18 hours. During the anaerobic growth, the biomass concentration was determined. The yeast trehalose content, cell viability, and the growth rate were assessed at the beginning and at the end of the growth stages. In the second assay the YED mediums were diluted to the total, ½, and ¼ content of dextrose and yeast and 0.0 and 0.05 mmol Cd L-1 were added. The pH of the mediums was adjusted to 5. The culture mediums were inoculated and incubated at 30 °C for 18 hours. The yeast growth was not affected by cadmium at high pH, but at low pH the yeast becomes more sensitive to the toxic effect. The yeast susceptibility to cadmium was enhanced by the decrease of yeast extract strength and the increase of dextrose strength.

【 授权许可】

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