Effect of pH, dextrose and yeast extract on cadmium toxicity on Saccharomyces cerevisiae PE-2

Detalhes bibliográficos
Autor(a) principal: Mariano-da-Silva,Samuel
Data de Publicação: 2009
Outros Autores: 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
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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spelling 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
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