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Wirkung supraoptimaler Temperaturen auf Wachstum und Entwicklung einer Brennereihefe I. Wachstum und Entwicklung der Hefe Saccharomyces cerevisiae , Stamm 193 bei diskontinuierlicher Kultur
Author(s) -
Mavrina L.,
Pozmogova I.,
Schade W.
Publication year - 1983
Publication title -
zeitschrift für allgemeine mikrobiologie
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0044-2208
DOI - 10.1002/jobm.19830230910
Subject(s) - yeast , chemistry , saccharomyces cerevisiae , intracellular , fermentation , biochemistry , food science
The influence of supraoptimal temperatures on a distillery yeast was investigated. Supraoptimal temperatures below 40 °C reduced the biomass production but did not cause the death of the culture after several generations. At 42° to 44 °C the yeast cells lost their ability of propagation after one or two generations without showing an intracellular deficit of phosphorus‐containing repairing components. The separation of daughter cells from mother cells was rendered more difficult. The appearance of abundand doubled cells was characteristic. The contents of RNA and protein decreased to 41% or 80%, respectively. Rates of 14 C‐uracil and 14 C‐leucine incorporation showed that the synthesis of RNA was repressed stronger than that of proteins by the high temperature treatment at 42° to 44 °C. The effectivity of energy metabolism of the cultivated yeast cells was low at supraoptimal temperatures. The yeast showed a strongly enhanced activity of fermentation and an accumulation of polysaccharides.