1887

Abstract

SUMMARY: Anaerobically grown yeast, suspended in glucose solution, leaked cell contents non-selectively. The rate of leakage increased with temperature but reached a maximum rate close to the maximum temperature of growth ( ) of the yeast. The total leakage induced by glucose was much greater above than below it, because above the yeast lost the ability to take up released material. The rate of uptake of C-labelled amino acids was also substantially slowed above -Yeast heat-stressed in the presence of glucose lost the ability to establish and maintain a concentration gradient of sorbose, and simultaneously ATPase activity could be measured, all characteristics of yeast with a ruptured cytoplasmic membrane. These effects were uniquely caused by utilizable sugars, were essentially independent of sugar concentration and could be partially inhibited by Ca or inhibitors that prevent sugar utilization. Yeast heated above in water suspension was essentially undamaged as determined by the tests used, but if glucose was subsequently added below an effect of heat damage could be demonstrated. We conclude that one factor that determines the of a yeast is the temperature sensitivity of the cytoplasmic membrane in the presence of the utilizable sugar of the growth medium.

Loading

Article metrics loading...

/content/journal/micro/10.1099/00221287-80-1-101
1974-01-01
2024-03-28
Loading full text...

Full text loading...

/deliver/fulltext/micro/80/1/mic-80-1-101.html?itemId=/content/journal/micro/10.1099/00221287-80-1-101&mimeType=html&fmt=ahah

References

  1. Belly R. T., Brock T. D. 1972; Cellular stability of a thermophilic, acidophilic mycoplasma. Journal of General Microbiology 73:465–469
    [Google Scholar]
  2. Brock T. D. 1967; Life at high temperatuies. Science; New York: 1581012–1019
    [Google Scholar]
  3. Cirillo V. P., Harsch M., Lampen J. O. 1964; Action of the polyene antibiotics filipin, nystatin and n-acety] candidin on the yeast cell membrane. Journal of General Microbiology 35:249–259
    [Google Scholar]
  4. Cirillo V. P., Wilkins P. O. 1964; Use of uranyl ion in membrane transport studies. Journal of Bacteriology 87:232–233
    [Google Scholar]
  5. Clinton R. H. 1968; Effects of temperature on the uptake of glutamic acid and lysine in a psychrophilic yeast. Antonie van Leeuwenhoek 34:99–105
    [Google Scholar]
  6. Diamond R. J., Rose A. H. 1970; Osmotic properties of spheroplasts from Saccharomyces cerevisiae grown at different temperatures. Journal of Bacteriology 102:311–319
    [Google Scholar]
  7. Dische Z., Devi A. 1960; Colorimetric method for the determination of ketohexoses in the presence of aldoses, ketoheptoses and ketopentoses. Biochimica et biophysica acta 39:140–144
    [Google Scholar]
  8. Evison L. M., Rose A. H. 1965; A comparative study on the biochemical basis of the maximum temperatures for growth for three psychrophilic microorganisms. Journal of General Microbiology 40:349–364
    [Google Scholar]
  9. Fiske C. H., SubbaRow Y. 1925; Methods for analysis of phosphorylated intermediates. In Manometric Techniques and Tissue Culture Umbreit W. W., Burris R. H., Stauffer J. F. Edited by Minneapolis, Minnesota. (1954): Burgess Publishing;
    [Google Scholar]
  10. Grant D. W., Sinclair N. A., Nash C. H. 1968; Temperature-sensitive glucose fermentation in the obligately psychrophilic yeast Candida gelida. Canadian Journal of Microbiology 14:1105–1110
    [Google Scholar]
  11. Hagen P. O., Rose A. H. 1962; Studies on the biochemical basis of the low maximum temperature in a psychrophilic Cryptococcus. Journal of General Microbiology 27:89–99
    [Google Scholar]
  12. Indge K. J. 1968; Metabolic lysis of yeast protoplasts. Journal of General Microbiology 51:433–440
    [Google Scholar]
  13. Jones R. C., Hough J. S. 1970; The effect of temperature on the metabolism of baker’s yeast growing IN continuous culture. Journal of General Microbiology 60:107–116
    [Google Scholar]
  14. Kay W. W., Gronlund A. F. 1969; Amino acid transport in Pseudomonas aeruginosa. Journal of Bacteriology 97:273–281
    [Google Scholar]
  15. Lee T. C., Lewis M. J. 1968; Release of u.v.-absorbing substances by fermenting brewer’s yeast. Journal of Food Science 33:124–129
    [Google Scholar]
  16. Lewis M. J., Kuiper H. A. 1972; Effect of growth temperature and glucose on thermal injury of Saccharomyces carlsbergensis. Journal of the Institute of Brewing 78:465–470
    [Google Scholar]
  17. Lewis M. J., Phaff H. J. 1964; Release of nitrogenous substances by brewer’s yeast. III. Shcck excretion of amino acids. Journal of Bacteriology 87:1389–1396
    [Google Scholar]
  18. Lewis M. J., Phaff H. J. 1965; Release of nitrogenous substances by brewer’s yeast. IV. Energetics in shock excretion. Journal of Bacteriology 89:960–966
    [Google Scholar]
  19. Lewis J. J., Stephanopoulos D. 1967; Glucose-induced release of amino acids from Saccharomyces carlsbergensis by action on the cytoplasmic membrane. Journal of Bacteriology 93:976–984
    [Google Scholar]
  20. Moore S., Stein W. H. 1954; A modified ninhydrin reagent for the photometric determination of amino acids and related compounds. Journal of Biological Chemistry 211:907–913
    [Google Scholar]
  21. Nash C. H., Grant D. W. 1969; Thermal stability of ribosomes from a psychrophilic and mesophilic yeast. Canadian Journal of Microbiology 15:1116–1118
    [Google Scholar]
  22. Nash C. H., Grant D. W., Sinclair N. A. 1969; Thermolability of protein synthesis in a cell-free system from the obligately psychrophilic yeast Candida gelida. Canadian Journal of Microbiology 15:339–343
    [Google Scholar]
  23. Nash C. H., Sinclair N. A. 1968; Thermal injury and death in an obligately psychrophilic yeast, Candida nivalis. Canadian Journal of Microbiology 14:691–697
    [Google Scholar]
  24. Ohwaki K., Lewis M. J. 1971; Adenosine triphosphatase of Saccharomyces carlsbergensis. Journal of the Institute of Brewing 77:352–357
    [Google Scholar]
  25. Ray P. H., Brock T. D. 1971; Thermal lysis of bacterial membranes and its prevention by polyamines. Journal of General Microbiology 66:133–135
    [Google Scholar]
  26. Sinclair N. A., Stokes J. L. 1965; Obligately psychrophilic yeasts from the polar region. Canadian Journal of Microbiology 11:259–269
    [Google Scholar]
  27. Stokes J. L. 1971; Influence of temperature on the growth and metabolism of yeast. In The Yeasts 2 pp. 119–134 Rose A. H., Harrison J. S. Edited by London and New York: Academic Press;
    [Google Scholar]
  28. Van Uden N. 1971; Kinetics and energetics of yeast growth. In The Yeasts 2 pp. 75–118 Rose A. H., Harrison J. S. Edited by London and New York: Academic Press;
    [Google Scholar]
  29. Van Uden N., Abranches P., Cabeca-Silva C. 1968; Temperature functions of thermal death in yeast and their relation to the maximum temperature for growth. Archiv für Mikrobiologie 61:381–393
    [Google Scholar]
http://instance.metastore.ingenta.com/content/journal/micro/10.1099/00221287-80-1-101
Loading
/content/journal/micro/10.1099/00221287-80-1-101
Loading

Data & Media loading...

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error