Effects of nickel on the mineral composition of Fleischmann’s yeast (Saccharomyces cerevisiae)

• Autor(a) principal: Mariano-da-Silva,Samuel
• Data de Publicação: 2007
• Outros Autores: Brait,Joys Dias de Assis, Angeloni,Luiz Henrique Poleto, Mariano-da-Silva,Fabiana Maria de Siqueira, Leite,César Augusto Oliveira, Braga,Paula
• 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=S0101-20612007000300013
• topic: nickel; mineral composition; Saccharomyces cerevisiae; yeast

Sugar cane juice containing 12% (w.w -1) of total reducing sugars and 0.0 to 5.0 mmol of nickel L-1, with pH ranging from 3.5 to 6.5, was inoculated with Fleischmann’s yeast (Saccharomyces cerevisiae) (10% w.w -1). Six hours after fermentation, the yeast’s cellular viability and trehalose content were evaluated. The resulting must was centrifuged and the raw yeast was analyzed by atomic absorption spectroscopy to evaluate the intracellular levels of calcium, copper, iron, magnesium, manganese, nickel, phosphorus, potassium, sulfur and zinc. The intracellular levels of iron, magnesium and calcium were affected and the yeast’s susceptibility to nickel was enhanced by the decrease in pH. The yeast’s growth was not affected by nickel at high pH, but the toxic effects of nickel were potentiated at low pH.