Short Contribution

Applied Microbiology and Biotechnology

, Volume 56, Issue 3, pp 513-516

First online:

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

  •  L. BeneyAffiliated withLaboratoire de Génie des Procédés Alimentaires et Biotechnologiques, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et l'Alimentation, 1 Esplanade Erasme, 21000 Dijon, France
  • ,  P. MarechalAffiliated withLaboratoire de Génie des Procédés Alimentaires et Biotechnologiques, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et l'Alimentation, 1 Esplanade Erasme, 21000 Dijon, France
  • ,  P. GervaisAffiliated withLaboratoire de Génie des Procédés Alimentaires et Biotechnologiques, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et l'Alimentation, 1 Esplanade Erasme, 21000 Dijon, France

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access

Abstract.

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 °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 °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.