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Thermokinetic and energetic profiles of the yeast Debaryomyces hansenii in the presence of sodium chloride

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Summary

Sodium chloride decreased the growth yield with respect to glucose by 60% (at 17% NaCl, w/v), and narrowed the temperature span of growth of Debaryomyces hansenii from 6.8–40.5°C without the salt to 13.2–34.5°C with 16% NaCl. The thermokinetic profile (conjunct display of the Arrhenius plots of the specific rates of growth and thermal death) was dissociative either without or with NaCl, the minimum temperature of thermal death increasing from 42 to 45°C with 10% NaCl.

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Authors and Affiliations

  1. Laboratório de Microbiologia, Instituto Gulbenkian de Ciência, Apartado 14, 2781, Oeiras Codex, Portugal

    Catarina Prista & A. Madeira-Lopes

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  1. Catarina Prista
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  2. A. Madeira-Lopes
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Prista, C., Madeira-Lopes, A. Thermokinetic and energetic profiles of the yeast Debaryomyces hansenii in the presence of sodium chloride. Biotechnol Lett 17, 1233–1236 (1995). https://doi.org/10.1007/BF00128392

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