Ageing in brewing yeast
2007
Ginova, T. | Mileva, S.
Yeast ageing include changes that occur during cell lifespan leading to senescence and death. Aged cells are alive and in different rate metabolically active, but not reproductive. We report an extensive changes in cell size, surface wrinkles, granular appearance, increases of generation time, and accumulation of glycogen that characterized aged phenotype in age-heterogeneous population. These phenotypic modifications can serve as biomarkers in the determination of cell age. Stored yeast was considered as yeast in extended stationary phase. Mortality in stored yeast was increased with diminished of cellular glycogen content during several successive fermentations (8times) the part of young cell was about 45-60%. The andrdquo;age gradientandrdquo; at the end of fermentation was resulted in gradually accumulation of old cells with heterogeneous cell size. The significant increase of flocculation ability of the yeast during serial repitching was obser ved. The age of individual cells effects fermentation process.
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