Publication

The influence of pressure and temperature of compressed CO2 on the survival of yeast cells

Urs von Stockar, Ian William Marison
1995
Journal Articles

Abstract

To study the potential use of supercrit. CO2 extn. for the recovery of products from yeast cell cultures, the effects of CO2 on different yeast strains over a range of pressures and temps. have been examd. Viability was shown to be dependent on temp. and dissolved CO2 concn., and can be described by a sigmoidal (S-shaped) curve. Cell death was mainly due to an 'anesthesia effect' rather than cell rupture. Important differences in sensitivity were obsd. for the strains studied, with the following order of resistance: Kluyveromyces fragilis>Saccharomyces cerevisiae>Candida utilis. [on SciFinder (R)]

Official source

https://infoscience.epfl.ch/entities/publication/2d8a2628-28ad-4968-ad95-5c489a635482

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Urs von Stockar, Ian William Marison
1995
Journal Articles

Abstract

Official source

https://infoscience.epfl.ch/entities/publication/2d8a2628-28ad-4968-ad95-5c489a635482

About this result

Related concepts (7)

Yeast

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae.

Yeast extract

Yeast extracts consist of the cell contents of yeast without the cell walls; they are used as food additives or flavorings, or as nutrients for bacterial culture media. They are often used to create savory flavors and umami taste sensations, and can be found in a large variety of packaged food, including frozen meals, crackers, snack foods, gravy, stock and more. They are rich in B vitamins (but not B12). Yeast extracts and fermented foods contain glutamic acid (free glutamates), an amino acid which adds an umami flavor.

Mating of yeast

The yeast Saccharomyces cerevisiae is a simple single-celled eukaryote with both a diploid and haploid mode of existence. The mating of yeast only occurs between haploids, which can be either the a or α (alpha) mating type and thus display simple sexual differentiation. Mating type is determined by a single locus, MAT, which in turn governs the sexual behaviour of both haploid and diploid cells. Through a form of genetic recombination, haploid yeast can switch mating type as often as every cell cycle. S.

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The influence of pressure and temperature of compressed CO2 on the survival of yeast cells

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