Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae

• Published in: Journal of industrial microbiology & biotechnology 2008-08, Vol.35 (8), p.889-900
• Main Authors: Bautista-Gallego, J, Arroyo-López, F. N, Chiesa, A, Durán-Quintana, M. C, Garrido-Fernández, A
• Format: Article
• Language: English
• Subjects: Biochemistry; Bioinformatics; Biological and medical sciences; Biomedical and Life Sciences; Biotechnology; Calcium chloride; Calcium Chloride - pharmacology; Chloride; culture media; Design optimization; Fermentation; Food; Food preservation; Fundamental and applied biological sciences. Psychology; Genetic Engineering; Growth Substances - pharmacology; Inorganic Chemistry; Life Sciences; Magnesium; magnesium chloride; Magnesium Chloride - pharmacology; Methods. Procedures. Technologies; Microbial engineering. Fermentation and microbial culture technology; microbial physiology; Microbiology; Microorganisms; Models, Theoretical; Original Paper; Potassium; potassium chloride; Potassium Chloride - pharmacology; Saccharomyces cerevisiae; Saccharomyces cerevisiae - drug effects; Saccharomyces cerevisiae - growth & development; Salts; Sodium; Sodium chloride; Sodium Chloride - pharmacology; Studies; Yeast; Yeasts
• ISSN: 1367-5435; 1476-5535
• DOI: 10.1007/s10295-008-0361-6

The combined effect of NaCl, KCl, CaCl₂, and MgCl₂ on the water activity (a w) and the growth parameters of Saccharomyces cerevisiae was studied by means of a D-optimal mixture design with constrains (total salt concentrations CaCl₂ > KCl > MgCl₂, regardless of the reference concentrations used (total absence of salts or 5% NaCl). The equations that expressed the maximum specific growth (μ max), lag phase duration (λ), and maximum population reached (N max) showed that the values of these parameters depended on linear effects and two-way interactions of the studied chloride salts. The μ max decreased as NaCl and CaCl₂ increased (regardless of the presence or not of previous NaCl); however, in the presence of a 5% NaCl, a further addition of KCl and MgCl₂ markedly increased μ max. The λ was mainly affected by MgCl₂ and the interactions NaCl x CaCl₂ and CaCl₂ x MgCl₂. The further addition of NaCl and CaCl₂ to a 5% NaCl medium increased the lag phase while KCl and MgCl₂ had negligible or slightly negative effect, respectively. N max was mainly affected by MgCl₂ and its interactions with NaCl, KCl, and CaCl₂; MgCl₂ stimulated N max in the presence of 5% NaCl while KCl, NaCl, and CaCl₂ had a progressive decreasing effect. These results can be of interest for the fermentation and preservation of vegetable products, and foods in general, in which this yeast could be present.