%0 Journal Article %A Kotyk, A. %A Kleinzeller, A. %T Movement of Sodium and Cell Volume Changes in a Sodium-Rich Yeast %D 1959 %J Microbiology, %V 20 %N 2 %P 197-212 %@ 1465-2080 %R https://doi.org/10.1099/00221287-20-2-197 %I Microbiology Society, %X 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. %U https://www.microbiologyresearch.org/content/journal/micro/10.1099/00221287-20-2-197