Osmoregulation mechanisms of the yeast Sporidiobolus salmonicolor
1992
Gervais, P. | Perrier-Cornet, J.M. | Berner, J.L.
The osmoregulation process of the yeast Sporidiobolus salmonicolor was studied when it was subjected to a shift in osmotic pressure. The nature of the solute used to obtain an a(w) value close to 0.97 was studied, particularly its ability to cross the cell membrane and to be metabolized by the yeast. When glucose was present in the medium, solutes acted only as osmotic agents. At low water activity, glycerol was synthesized and accumulated by the cell to restore the thermodynamic equilibrium; an increase in osmotic pressure also induced an increase in the total specific production of gamma-decalactone. When glycerol and mannitol were used as the carbon sources in the medium (without the addition of glucose), the specific aroma production was increased as compared to that obtained in the media with glucose.
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