Stress co-tolerance and trehalose content in baking strains of saccharomyces cerevisiae
Article
Article Title | Stress co-tolerance and trehalose content in baking strains of saccharomyces cerevisiae |
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ERA Journal ID | 3367 |
Article Category | Article |
Authors | Lewis, J. G. (Author), Learmonth, R. P. (Author), Attfield, P. V. (Author) and Watson, K. (Author) |
Journal Title | Journal of Industrial Microbiology and Biotechnology |
Journal Citation | 18 (1), pp. 30-36 |
Number of Pages | 7 |
Year | 1997 |
Place of Publication | Heidelberg, Germany |
ISSN | 1367-5435 |
1476-5535 | |
Digital Object Identifier (DOI) | https://doi.org/10.1038/sj.jim.2900347 |
Web Address (URL) | http://www.springerlink.com/content/tjqp317unpr7r8gv/fulltext.pdf |
Abstract | Fourteen wild-type baking strains of Saccharomyces cerevisiae were grown in batch culture to true stationary phase (exogenous carbon source exhausted) and tested for their trehalose content and their tolerance to heat (52°C for 4.5 min), ethanol (20% v/v for 30 min), H2O2 (0.3 M for 60 min), rapid freezing (-196°C for 20 min, cooling rate 200°C min-1), slow freezing (-20°C for 24 h, cooling rate 3°C min-1), salt (growth in 1.5 M NaCl agar) or acetic acid (growth in 0.4% w/v acetic acid agar) stresses. Stress tolerance among the strains was highly variable and up to 1000-fold differences existed between strains for some types of stress. Compared with previously published reports, all strains were tolerant to H2O2 stress. Correlation analysis of stress tolerance results demonstrated relationships between tolerance to H2O2 and tolerance to all stresses except ethanol. This may imply that oxidative processes are associated with a wide variety of cellular stresses and also indicate that the general robustness associated with industrial yeast may be a result of their oxidative stress tolerance. In addition, H2O2 tolerance might be a suitable marker for the general assessment of stress tolerance in yeast strains. Trehalose content failed to correlate with tolerance to any stress except acetic acid. This may indicate that the contribution of trehalose to tolerance to other stresses is either small or inconsistent and that trehalose may not be used as a general predictor of stress tolerance in true stationary phase yeast. |
Keywords | baking yeast; oxidative stress; saccharomyces cerevisiae; stress tolerance; trehalose |
ANZSRC Field of Research 2020 | 310605. Industrial microbiology (incl. biofeedstocks) |
310705. Mycology | |
310799. Microbiology not elsewhere classified | |
Byline Affiliations | University of New England |
Department of Biological and Physical Sciences | |
Burns Philp Technology and Research Centre, Australia | |
Institution of Origin | University of Southern Queensland |
https://research.usq.edu.au/item/q05q4/stress-co-tolerance-and-trehalose-content-in-baking-strains-of-saccharomyces-cerevisiae
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