Effect of pH, dextrose and yeast extract on cadmium toxicity on Saccharomyces cerevisiae PE-2
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200009 |
Resumo: | The aim of this study was to evaluate the effects of pH, dextrose and yeast extract on the cadmium toxicity on Saccharomyces cerevisiae PE-2. In the first assay, the YED mediums with different pH (2, 3, 4, 5, 6, 7, and 8) containing 0.0 and 0.05 mmol Cd L-1 were inoculated with yeast suspension and incubated at 30 °C for 18 hours. During the anaerobic growth, the biomass concentration was determined. The yeast trehalose content, cell viability, and the growth rate were assessed at the beginning and at the end of the growth stages. In the second assay the YED mediums were diluted to the total, ½, and ¼ content of dextrose and yeast and 0.0 and 0.05 mmol Cd L-1 were added. The pH of the mediums was adjusted to 5. The culture mediums were inoculated and incubated at 30 °C for 18 hours. The yeast growth was not affected by cadmium at high pH, but at low pH the yeast becomes more sensitive to the toxic effect. The yeast susceptibility to cadmium was enhanced by the decrease of yeast extract strength and the increase of dextrose strength. |
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Effect of pH, dextrose and yeast extract on cadmium toxicity on Saccharomyces cerevisiae PE-2yeastcadmiumdextroseyeast extractpHThe aim of this study was to evaluate the effects of pH, dextrose and yeast extract on the cadmium toxicity on Saccharomyces cerevisiae PE-2. In the first assay, the YED mediums with different pH (2, 3, 4, 5, 6, 7, and 8) containing 0.0 and 0.05 mmol Cd L-1 were inoculated with yeast suspension and incubated at 30 °C for 18 hours. During the anaerobic growth, the biomass concentration was determined. The yeast trehalose content, cell viability, and the growth rate were assessed at the beginning and at the end of the growth stages. In the second assay the YED mediums were diluted to the total, ½, and ¼ content of dextrose and yeast and 0.0 and 0.05 mmol Cd L-1 were added. The pH of the mediums was adjusted to 5. The culture mediums were inoculated and incubated at 30 °C for 18 hours. The yeast growth was not affected by cadmium at high pH, but at low pH the yeast becomes more sensitive to the toxic effect. The yeast susceptibility to cadmium was enhanced by the decrease of yeast extract strength and the increase of dextrose strength.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2009-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200009Food Science and Technology v.29 n.2 2009reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612009000200009info:eu-repo/semantics/openAccessMariano-da-Silva,SamuelOliveira,Silvio Luiz deLeite,César Augusto OliveiraPrado,Renata Silva doFaria,Francys Pimenta deOliveira,Rangel Camillo NunesMariano-da-Silva,Fabiana Maria de Siqueiraeng2009-07-27T00:00:00Zoai:scielo:S0101-20612009000200009Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2009-07-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect of pH, dextrose and yeast extract on cadmium toxicity on Saccharomyces cerevisiae PE-2 |
title |
Effect of pH, dextrose and yeast extract on cadmium toxicity on Saccharomyces cerevisiae PE-2 |
spellingShingle |
Effect of pH, dextrose and yeast extract on cadmium toxicity on Saccharomyces cerevisiae PE-2 Mariano-da-Silva,Samuel yeast cadmium dextrose yeast extract pH |
title_short |
Effect of pH, dextrose and yeast extract on cadmium toxicity on Saccharomyces cerevisiae PE-2 |
title_full |
Effect of pH, dextrose and yeast extract on cadmium toxicity on Saccharomyces cerevisiae PE-2 |
title_fullStr |
Effect of pH, dextrose and yeast extract on cadmium toxicity on Saccharomyces cerevisiae PE-2 |
title_full_unstemmed |
Effect of pH, dextrose and yeast extract on cadmium toxicity on Saccharomyces cerevisiae PE-2 |
title_sort |
Effect of pH, dextrose and yeast extract on cadmium toxicity on Saccharomyces cerevisiae PE-2 |
author |
Mariano-da-Silva,Samuel |
author_facet |
Mariano-da-Silva,Samuel Oliveira,Silvio Luiz de Leite,César Augusto Oliveira Prado,Renata Silva do Faria,Francys Pimenta de Oliveira,Rangel Camillo Nunes Mariano-da-Silva,Fabiana Maria de Siqueira |
author_role |
author |
author2 |
Oliveira,Silvio Luiz de Leite,César Augusto Oliveira Prado,Renata Silva do Faria,Francys Pimenta de Oliveira,Rangel Camillo Nunes Mariano-da-Silva,Fabiana Maria de Siqueira |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Mariano-da-Silva,Samuel Oliveira,Silvio Luiz de Leite,César Augusto Oliveira Prado,Renata Silva do Faria,Francys Pimenta de Oliveira,Rangel Camillo Nunes Mariano-da-Silva,Fabiana Maria de Siqueira |
dc.subject.por.fl_str_mv |
yeast cadmium dextrose yeast extract pH |
topic |
yeast cadmium dextrose yeast extract pH |
description |
The aim of this study was to evaluate the effects of pH, dextrose and yeast extract on the cadmium toxicity on Saccharomyces cerevisiae PE-2. In the first assay, the YED mediums with different pH (2, 3, 4, 5, 6, 7, and 8) containing 0.0 and 0.05 mmol Cd L-1 were inoculated with yeast suspension and incubated at 30 °C for 18 hours. During the anaerobic growth, the biomass concentration was determined. The yeast trehalose content, cell viability, and the growth rate were assessed at the beginning and at the end of the growth stages. In the second assay the YED mediums were diluted to the total, ½, and ¼ content of dextrose and yeast and 0.0 and 0.05 mmol Cd L-1 were added. The pH of the mediums was adjusted to 5. The culture mediums were inoculated and incubated at 30 °C for 18 hours. The yeast growth was not affected by cadmium at high pH, but at low pH the yeast becomes more sensitive to the toxic effect. The yeast susceptibility to cadmium was enhanced by the decrease of yeast extract strength and the increase of dextrose strength. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200009 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200009 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612009000200009 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.29 n.2 2009 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126314778722304 |