@article{mbs:/content/journal/micro/10.1099/00221287-20-2-197, author = "Kotyk, A. and Kleinzeller, A.", title = "Movement of Sodium and Cell Volume Changes in a Sodium-Rich Yeast", journal= "Microbiology", year = "1959", volume = "20", number = "2", pages = "197-212", doi = "https://doi.org/10.1099/00221287-20-2-197", url = "https://www.microbiologyresearch.org/content/journal/micro/10.1099/00221287-20-2-197", publisher = "Microbiology Society", issn = "1465-2080", type = "Journal Article", abstract = "SUMMARY: Sodium-rich yeast was prepared by aerating a yeast suspension in m-NaCl for a period of 60 min. This yeast contained then on the average 0·070–0·075 m- equiv. Na/g. dry wt. On incubating it with glucose, xylose or lactose in water, 0·1 m-KCI or 0·1 m-NaCl it lost some of its sodium, in the last case against an apparent concentration gradient. It appears that this movement of Na ion is of a diffusion character as evidenced by the effect of temperature, by incubation without metabolizable substrates and by the use of metabolic inhibitors; however, the possibility of an active contribution to this efflux cannot be excluded. The movement of Na+ out of the cell was shown to be connected with considerable changes of cell volume effected above all by changes of osmotic pressure of the medium, sodium being lost as a 0·06m-0·10m solution. A discussion of these phenomena is presented.", }