Osmotic significance of glycerol accumulation in exponentially growing yeasts

Reed, Robert H.; Chudek, J. A.; Foster, R.; Gadd, Geoffrey M.

doi:10.1128/aem.53.9.2119-2123.1987

Cited by 147 publications

(62 citation statements)

References 32 publications

(45 reference statements)

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“…The compatible solutes have no net charge nor do they adhere to or react with intracellular macromolecules (Sleator and Hill 2001). The three most common compatible solutes in most bacteria are glycine betaine, carnitine and proline, while fungi have been reported to accumulate polyhydric alcohols to a concentration commensurate with their extracellular a w (Pitt 1975;Edgley and Brown 1978;Reed et al 1987;Ko et al 1994;Jay et al 2005).…”

Section: Microbiology Of Packagingmentioning

confidence: 99%

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review

Caleb

Mahajan

Al‐Said

et al. 2012

Food Bioprocess Technol

261

118

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Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and fresh-cut food industry. However, the outbreaks of foodborne diseases and emergence of resistant foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or fresh-cut produce, including the role of innovative tools such as the use of pressurised inert/ noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh food quality and microbial safety in packaging technology is highlighted. a Review do not contain information on role of predictive microbiology b Review do not contain information on HACCP, good hygenic practice, GMP etc. c Review do not contain information on systemic MAP-i.e. modelling respiration and package permeability Food Bioprocess Technol (2013) 6:303-329 305 5, 10 and 15 Arrhenius-type Caleb et al. (2012a) ANN Artificial neural network, MMC Michaelis-Menten competitive inhibition, MMUC Michaelis-Menten uncompetitive inhibition, UCI uncompetive inhibition, MMNC Michaelis-Menten noncompetitive inhibition Food Bioprocess Technol (2013) 6:303-329 307

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Section: Microbiology Of Packagingmentioning

confidence: 99%

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review

Caleb

Mahajan

Al‐Said

et al. 2012

Food Bioprocess Technol

261

118

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“…During exponential growth in the presence of high extracellular sodium chloride concentrations, the halotolerant yeast Debaryomyces hansenii achieves osmotic balance mainly by producing and accumulating glycerol (Gustafson and Norkrans, 1976;Gustafson, 1979;Adler and Gustafson, 1980;Nobre and da Costa, 1985a,b;Andrt et al, 1988). According to Reed et al (1987) glycerol may counterbalance up to 95% of the external osmotic pressure produced by added sodium chloride. Leakage of glycerol from the cells is counterbalanced by an active glycerol transport mechanism (Adler et al, 1985) which maintains a steady-state glycerol accumulation ratio which increases with the extracellular sodium chloride concentration (Gustafson and Norkrans, 1976;Adler et al, 1985;Andrt et al, 1988).…”

Section: Introductionmentioning

confidence: 99%

Osmoregulatory active sodium‐glycerol co‐transport in the halotolerant yeast Debaryomyces hansenii

Lucas

Costa

Uden

1990

Yeast

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Several authors have shown that the halotolerant yeast Debaryomyces hansenii, when growing exponentially in glucose medium in the presence of sodium chloride, maintains osmotic balance by establishing sodium and glycerol gradients of opposite signs across the plasma membrane. Evidence is presented here that the two gradients are linked through a sodium‐glycerol symport that uses the sodium gradient as a driving force for maintaining the glycerol gradient. The symporter also accepts potassium ions as co‐substrate. The kinetic parameters at 25°C, pH 5·0 were the following: Vmax, decreasing from over 500 to less than 40 μmol g−1 per h over a concentration range of 0–3 M extracellular sodium chloride; Km (glycerol) 0·40–0·6 mM over the same range; Km (sodium ions) 16·0 ± 3·21μM; Km, (potassium ions) 10·4 ± 3·6μM. Furthermore, it was observed that glycerol uptake was accompanied by proton uptake when extracellular sodium chloride was present and that the protonophore carbonylcyanide‐M‐chlorophenylhydrazone induced collapse of the glycerol gradient, supporting earlier proposals by others that the sodium gradient is maintained by an active sodium‐proton exchange mechanism.

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“…These polyols are the main solutes accumulated in other yeasts when subjected to osmotic stress (Spencer & Spencer, 1978). As is found in ascomycetous yeasts (Reed et al, 1987;Van Eck et al, 1993), glycerol was present in all basidiomycetous yeast strains when grown at reduced a w (0.96) and these yeasts accumulate glycerol as the main osmolyte. Little attention has been focused on the osmolytes accumulated by basidiomycetous fungi under osmotic stress, but Jennings (1984) found that the three basidiomycetous fungi investigated were able to produce most of the osmolytes observed in this study.…”

Section: Discussionmentioning

confidence: 66%

The osmotic stress tolerance of basidiomycetous yeasts

Tekolo

McKenzie

Botha

et al. 2010

FEMS Yeast Research

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The growth and accumulation of intracellular polyols at reduced water activity (a(w)) were studied in 40 basidiomycetous yeast strains. The growth of most strains showed greater tolerance to NaCl than sorbitol at the same a(w). No strain was able to grow below 0.90a(w). (13)C nuclear magnetic resonance spectroscopy revealed that glycerol was the major solute accumulated intracellularly by all the yeasts when grown to 0.96a(w) (NaCl). Arabitol or mannitol was also accumulated in some yeasts, whereas a few only accumulated glycerol. Analysis of six yeasts in detail revealed that the intracellular glycerol concentrations of five yeasts increased significantly when grown at 0.96a(w) (NaCl or sorbitol) compared with growth at 0.998a(w). Arabitol and mannitol concentrations also increased, but not to the same degree. Intracellular potassium concentrations decreased when grown at 0.96a(w) (NaCl or sorbitol) and sodium increased, but only when grown at 0.96a(w) (NaCl). The survival of nine strains was evaluated in soil cultures and it was found that all grew at 100% field capacity, whereas at lower field capacity, only some strains grew or survived. The growth of basidiomycetous yeasts appears to be more sensitive to reduced a(w) than ascomycetous yeasts.

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Osmotic significance of glycerol accumulation in exponentially growing yeasts

Cited by 147 publications

References 32 publications

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences—A Review

Osmoregulatory active sodium‐glycerol co‐transport in the halotolerant yeast Debaryomyces hansenii

The osmotic stress tolerance of basidiomycetous yeasts

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