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Thermokinetic profile of the yeast Rhodotorula ferulica and its modification by tributyltin‐oxide (TBTO)
Author(s) -
Pinto Ana Ferreira,
Veiga Alexandra,
MadeiraLopes A.
Publication year - 1996
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.3620360308
Subject(s) - vanillic acid , yeast , tributyltin , yield (engineering) , chemistry , stereochemistry , biochemistry , food science , organic chemistry , materials science , metallurgy
The temperature range of growth of Rhodotorula ferulica on vanillic acid shrank from 5.3–31.6 °C to 11.1–26.0 °C in the presence of TBTO (tributyltin‐oxide) at 23.4 μM (the maximum tolerated by the organism). However, it took just 5 μM of the drug to transform the thermokinetic profile from associative (cardinal temperatures: t op = 27–28°C, t min d = 29.5°C, t max f = 32.5 °C, t max i = 35 °C) into dissociative ( t min d = 34 °C, t max = 30 °C), the specific growth rates decreasing by one order of magnitude. In the supraoptimal temperature range (when exponential growth concurred with thermal death) the yield coefficients decreased by 70% on vanillic acid, rather than on glucose. The results are consistent with the hypothesis that the target for TBTO in this yeast is different from the thermal death target.