Gaseous environments modify reserve carbohydrate contents and cell survival in the brewing yeast Saccharomyces cerevisiae

The use of H₂, He and O₂ during batch fermentation of Saccharomyces cerevisiae BRAS291 increased the final intracellular glycogen contents of the cells from 2-fold to 10-fold compared with a gas-free condition, and this depended on the gas applied. Differently, the intracellular trehalose contents i...

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Bibliographic Details
Published in:Biotechnology letters 2008-02, Vol.30 (2), p.287-294
Main Authors: Pham, Thu-Ha, Mauvais, Geneviève, Vergoignan, Catherine, De Coninck, Joëlle, Cachon, Rémy, Feron, Gilles
Format: Article
Language:English
Subjects:
Applied Microbiology
Biochemistry
Biological and medical sciences
Biomedical and Life Sciences
Biotechnology
Carbohydrate Metabolism - drug effects
Carbohydrates
Cells, Cultured
Cellular biology
Fermentation
Fundamental and applied biological sciences. Psychology
Gas
Gases - pharmacology
Glycogen - chemistry
Glycogen - metabolism
Life Sciences
Microbiology
Original Research Paper
Oxidation-Reduction
Oxidoreduction potential
Reserve carbohydrates
Saccharomyces cerevisiae
Saccharomyces cerevisiae - drug effects
Saccharomyces cerevisiae - growth & development
Saccharomyces cerevisiae - metabolism
Yeast
Yeast survival
Yeasts
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Summary:The use of H₂, He and O₂ during batch fermentation of Saccharomyces cerevisiae BRAS291 increased the final intracellular glycogen contents of the cells from 2-fold to 10-fold compared with a gas-free condition, and this depended on the gas applied. Differently, the intracellular trehalose contents increased from 2-fold to 10-fold in reducing conditions compared with more oxidizing conditions. During storage at 4°C, the viability of cells cultivated with gas was twice that of cells cultivated without gas. These results could be explained by the intracellular carbohydrate contents as well as yeast ultrastructural modifications observed previously.
ISSN:0141-5492
1573-6776
DOI:10.1007/s10529-007-9533-0