The functional relationship between Baker’s yeast intracellular lysine and aeration rate and sodium chloride

It has previously been observed that two-fold differences in total protein concentration can occur between the top and bottom of a baker's yeast fermentation in a laboratory-scale fernenter.' This paper considers whether that separation effect may be due to imperfect liquid bulk mixing as characterized by gradients in, say, pH and glucose, or is due to some other effect such as bubble fractionation, resulting from the adsorption of these proteins on the rising bubbles. The results indicate that the latter mechanism may predominate.

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Kinetics of protein secretion and fractionation in Baker's yeast fermentations

and

Malaney

Tanner

1987

J of Chemical Tech & Biotech

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Optically monitoring Baker's yeast (Saccharomyces cerevisiae) growing in an air-fluidized/expanded potato starch matrix

Hong

Park

Tanner

et al. 1987

Journal of Industrial Microbiology

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The production of extracellular and intracellular free amino acids during aerated fermentation of glucose by Baker’s yeast (Saccharomyces cerevisiae)

1991

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During a study of the effects of a high level of NaCl on the content of free intracellular amino acids in baker's yeast grown in aerated fermentation of glucose it was found (Malaney et al. 1988, 1989; Malaney and Tanner 1988) that 0.6 mol/L exogenous NaCl significantly increased the content of free intracellular citrulline, glutamine, ornithine, arginine and lysine (all basic amino acids) over that observed at zero mol/L exogenous NaCl. (Exogenous is defined as salt added beyond that present in the mineral salts in the culture medium.) This paper describes the production and relative relationships of both extracellular and free intracellular amino acids by S. cerevisiae under conditions of high NaCl content in the growth medium at pH 5 and 32 degrees C. For early culture times (6 h), the production of glutamine, citrulline, valine, isoleucine, ornithine, lysine and histidine were all enhanced by the addition of NaCl. For late times (24 h), except for ornithine, the early-time-enhanced amino acids continued to be enhanced by the addition of NaCl. In addition, the yields of several other amino acids also were increased by exogenous salt at this late time. These include aspartic acid, threonine, glutamic acid, cystine, methionine, tyrosine, phenylalanine and arginine.

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The functional relationship between Baker’s yeast intracellular lysine and aeration rate and sodium chloride

Cited by 6 publications

References 7 publications

Kinetics of protein secretion and fractionation in Baker's yeast fermentations

Kinetics of protein secretion and fractionation in Baker's yeast fermentations

Optically monitoring Baker's yeast (Saccharomyces cerevisiae) growing in an air-fluidized/expanded potato starch matrix

The production of extracellular and intracellular free amino acids during aerated fermentation of glucose by Baker’s yeast (Saccharomyces cerevisiae)

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