Application of Calorimetry to the Study of Ethanol Tolerance of Some Yeast Strains

Antoce, Oana-Arina; Pomohaci, Nicolai; Antoce, Vasile; Fukada, Harumi; Takahashi, Katsutada; Kawasaki, Haruhiko; Amano, Norihide; Machi, Teruo

doi:10.4265/bio.1.3

Cited by 18 publications

(27 citation statements)

References 7 publications

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“…These results were obtained using a calorimetric technique (Antoce et al, 1996a(Antoce et al, , 1996b(Antoce et al, , 1997Katarao et al, 1987 ;Kimura and Takahashi, 1985 ;Takahashi, 1990Takahashi, , 1996 which makes possible the determination of the 50% inhibitory concentration and of the minimum inhibition concentration (MIC) with good accuracy. Effects of pH and ethanol concentration on the inhibition parameters characterizing the action of decanoic acid during growth of a strain of Saccharomyces cerevisiae are also shown, together with some results regarding the combined inhibitory effects of ethanol and decanoic acid.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory Effect of Decanoic Acid on Yeast Growth at Various pHs and Ethanol Concentrations.

Antoce

Pomohaci³

et al. 1998

Biocontrol Sci.

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Section: Introductionmentioning

confidence: 99%

Inhibitory Effect of Decanoic Acid on Yeast Growth at Various pHs and Ethanol Concentrations.

Antoce

Pomohaci³

et al. 1998

Biocontrol Sci.

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“…As is clear from this figure, the initial phase of the growth includes a portion which shows exponential growth, and this can be applied to the following exponential growth equation to obtain the growth rate constant ,u (Antoce et al, 1996a;Hashimoto et al,1982;Takahashi, 1996) . (Antoce et al, 1996a(Antoce et al, , 1997a(Antoce et al, , 1997b et al, 1996a, 1996b, 1997a, 1997b, 1998a) . should be determined simultaneously (Antoce et al, 1996a(Antoce et al, , 1997a(Antoce et al, , 1997bTakahashi, 1996) .…”

Section: Introductionmentioning

confidence: 99%

“…(Antoce et al, 1996a(Antoce et al, , 1997a(Antoce et al, , 1997b et al, 1996a, 1996b, 1997a, 1997b, 1998a) . should be determined simultaneously (Antoce et al, 1996a(Antoce et al, , 1997a(Antoce et al, , 1997bTakahashi, 1996) . (5) where, ki is a proportional constant.…”

Section: Introductionmentioning

confidence: 99%

“…(5) where, ki is a proportional constant. According to the equation (5) , the drug concentration at which the growth activity is completely lost can be obtained by the following equation (Antoce et al, 1996a(Antoce et al, , 1997a(Antoce et al, , 1997bTakahashi, 1996) . (Nitta et al, 1971;Nitta et al, 1996) …”

Section: Introductionmentioning

confidence: 99%

“…Microbial calorimetry is a method for monitoring the growth of microorganisms by determining the metabolic heat generated as a result of microbial growth from a non-destructive point of view (Antoce et al, 1996a;Takahashi, 1996) . Since this microbial growth thermogram [ g(t) curve] accurately reflects the growth of microorganisms, changes in the patterns of growth thermograms obtained from the culture system to which a drug has been added can provide , 1997a, 1997b, 1998Koumoto et al, 1996;Okuda et al, 1996) .…”

Section: Introductionmentioning

confidence: 99%

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Calorimetric Analysis of Antimicrobial Effect of p-Hydroxybenzoic Acid Alkyl Esters.

et al. 1999

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Calorimetric studies were conducted on the antimicrobial action of p-hydroxybenzoate alkyl esters (parabens) , which are commomly used as preservatives in cosmetic products, and the parameters to quantitatively predict their actions on the microbial strains were determined. The result obtained was that their action on both Saccharomyces cerevisiae and Klebsiella pneumoniae became stronger as the number of carbon atoms in the alkyl chain increased. When comparing the affinity of the drugs to both microorganisms based on the drug concentration required to inhibit growth activity by 50%, a linear relationship was observed to exist between the number of carbon atoms in an alkyl chain and the affinity. In addition, the same drug exhibited a higher effect on S. cerevisiae than on K. pneumoniae, which may be due to the difference in the membrane structures of the microorganisms.

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Inactivation effect of sonication and chlorination on Saccharomyces cerevisiae. Calorimetric Analysis

Tsukamoto

Constantinoiu

Furuta

et al. 2004

Ultrasonics Sonochemistry

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The inactivation effects of ultrasonic irradiation at 27.5 kHz and chlorination using sodium hypochlorite solution (NaOCl) on the growth of Saccharomyces cerevisiae (yeast cells) were investigated. In order to evaluate the effect of ultrasound on the growth of the yeast cells, calorimetric analysis was carried out in addition to colony counting. The heat evolution produced by the growth of yeast cells detected by calorimetry showed completely different patterns between sonication and chlorination. In case of sonication, the yeast cells were inactivated almost like a bactericidal effect, i.e. a quantitative change in cell number, at the beginning of sonication. It was similar to patterns obtained on simple dilution of yeast cells. In contrast, longer sonication increased the bacteriostatic effect, i.e. qualitative damage of the cell growth activity, together with the bactericidal effect. These results suggest that the cavitation caused by ultrasonic irradiation initially disrupted the cells located near the cavitation bubble which caused immediate cell death and the growth activity of the surviving cells was gradually damaged by further sonication. On the other hand, only a bacteriostatic effect was observed when the yeast cells were inactivated by chlorination.

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Application of Calorimetry to the Study of Ethanol Tolerance of Some Yeast Strains

Cited by 18 publications

References 7 publications

Inhibitory Effect of Decanoic Acid on Yeast Growth at Various pHs and Ethanol Concentrations.

Inhibitory Effect of Decanoic Acid on Yeast Growth at Various pHs and Ethanol Concentrations.

Calorimetric Analysis of Antimicrobial Effect of p-Hydroxybenzoic Acid Alkyl Esters.

Inactivation effect of sonication and chlorination on Saccharomyces cerevisiae. Calorimetric Analysis

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