Effect of acetaldehyde on Saccharomyces cerevisiae and Zymomonas mobilis subjected to environmental shocks

The lag phase of Saccharomyces cerevisiae subjected to a step increase in temperature or ethanol concentration was reduced by as much as 60% when acetaldehyde was added to the medium at concentrations less than 0.1 g/L. Maximum specific growth rates were also substantially increased. Even greater pr...

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Bibliographic Details
Published in:Biotechnology and bioengineering 1997-01, Vol.53 (1), p.71-78
Main Authors: Stanley, G.A. (University of Melbourne, Parkville, Victoria, Australia.), Hobley, T.J, Pamment, N.B
Format: Article
Language:English
Subjects:
ACETALDEHIDO
ACETALDEHYDE
Biological and medical sciences
Biology of microorganisms of confirmed or potential industrial interest
Biotechnology
ETANOL
ETHANOL
Fundamental and applied biological sciences. Psychology
inhibition
Mission oriented research
Physiology and metabolism
SACCHAROMYCES CEREVISIAE
stress
yeast
Zymomonas
Zymomonas mobilis
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Summary:The lag phase of Saccharomyces cerevisiae subjected to a step increase in temperature or ethanol concentration was reduced by as much as 60% when acetaldehyde was added to the medium at concentrations less than 0.1 g/L. Maximum specific growth rates were also substantially increased. Even greater proportional reductions in lag time due to acetaldehyde addition were observed for ethanol-shocked cultures of Zymomonas mobilis. Acetaldehyde had no effect on S. cerevisiae cultures started from stationary phase inocula in the absence of environmental shock and its lag-reducing effects were greater in complex medium than in a defined synthetic medium. Acetaldehyde reacted strongly with the ingredients of complex culture media. It is proposed that the effect of added acetaldehyde may be to compensate for the inability of cells to maintain transmembrane acetaldehyde gradients following an environmental shock
ISSN:0006-3592
1097-0290
DOI:10.1002/(SICI)1097-0290(19970105)53:1<71::AID-BIT10>3.0.CO;2-C