The influence of Ca2+ on the proliferation of S. cerevisiae and low ultrasonic on the concentration of Ca2+ in the S. cerevisiae cells

Wang, Bochu; Shi, Lei; Zhou, Jing; Yu, Yuanyuan; Yang, Yong

doi:10.1016/s0927-7765(03)00129-2

Cited by 33 publications

(8 citation statements)

References 6 publications

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“…While the high intensity of ultrasound treatment causes irreversible cell damage, low-intensity ultrasound, causing steady cavitation, stimulates the proliferation of microbial cells and their increased metabolic activity or even the production of the desired product 43 , 44 . It was investigated that low-intensity ultrasound can cause increased permeability of S. cerevisiae cell membranes, resulting in increased Ca 2+ content in the cytoplasm and enhanced cell proliferation 45 . In addition to increased cell proliferation, ultrasound with an appropriately selected application regimen can induce genetic mutations and is used for screening for mutants showing the desired characteristics, e.g.…”

Section: Resultsmentioning

confidence: 99%

Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice

Starek

Kobus

Sagan

et al. 2021

Sci Rep

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The paper presents the possibility of applying ultrasonic technology for inactivation of mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the maintenance of the chemical and structural properties of tomato juice. The research was conducted on fresh tomato juice obtained from the Apis F1 variety. Pressed juice was exposed to high power ultrasound and frequency 20 kHz with three operational parameters: ultrasound intensity (28 and 40 W cm−2), treatment time (2, 5, and 10 min), and product storage time (1, 4, 7 and 10 days). The temperature of the juice during the sonication ranged from 37 to 52 °C depending on the intensity of ultrasound and time of treatment. Effectiveness of the tested microorganisms eradication in the juice depended on the amplitude and duration of the ultrasound treatment. It was shown that the juice exposed to an ultrasonic field with an intensity of 40 W cm−2 for 10 min was microbiologically pure and free from spoilage microorganism even after 10 storage days. No statistically significant differences in pH were found between the untreated juice and the sonicated samples. The ultrasonic treatment was found to change the content of lycopene in small degree (both an increase and a decrease, depending on the processing time) and to induce a small decrease in the vitamin C content. The study suggests that the ultrasonic treatment can be successfully implemented on an industrial scale for the production of not-from-concentrate (NFC) tomato juice.

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Section: Resultsmentioning

confidence: 99%

Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice

Starek

Kobus

Sagan

et al. 2021

Sci Rep

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“…Although some changes in morphology and agglomeration of yeast cells were observed, there appeared to be no loss of yeast viability even when the cells were in a suspension of 12% (v/v) ethanol. Further work on the influence of ultrasound and Ca 2+ concentration on the proliferation of S. cerevisiae has been reported by Bochu et al (2003) who found that low intensity ultrasound (24 kHz, 2 W, 29 ºC) greatly enhanced the total Ca 2+ content within the cells which in turn increased the yeast biomass produced. They suggested that ultrasound promoted cell membrane permeability and altered surface potential resulting in activation of the calcium channels.…”

Section: Effects Of Us On Microbial Fermentationsmentioning

confidence: 93%

Stimulation of bioprocesses by ultrasound

Kwiatkowska

Bennett

Akunna

et al. 2011

Biotechnology Advances

173

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Ultrasound (US) has become a ubiquitous technological process in a large variety of scientific disciplines. However, little information exists on the use of ultrasound to enhance biological processes and/or processing and consequently this paper provides an overview of work reported to date on this topic. This review provides a brief introduction to ultrasound and the history of ultrasound as applied to bioprocesses. This is followed by a discussion of the influence of US on discrete enzyme systems, enzymes used in bioremediation, microbial fermentations and enzymatic hydrolysis of biopolymers. Augmentation of anaerobic digestion by US is then considered along with enhancement of enzymes in food science and technology. The use of ultrasonically stimulated enzymes in synthesis is then considered and other relevant miscellaneous topics are described. It is concluded that the precise mechanism of action of US in bio-processing remains to be elucidated though a variety of plausible suggestions are made.

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“…Moreover, with the increase in UPD, the elongation resistance and extensibility of dough initially increased and then decreased, which illustrated that sonication had an obvious positive influence on improving the elongation of dough containing SPP. Ultrasonic treatment at low UPDs could accelerate material transfer and promote yeast cell growth and reproduction by increasing membrane permeability [36] , [37] . Therefore, ultrasound under low UPDs could significantly improve the activity of yeast, enhance the gas production capacity of yeast and finally enhance the extension characteristics of dough [38] , [39] .…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

Zhang

Suo

Deng

et al. 2022

Ultrasonics Sonochemistry

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Highlights Ultrasonic-assisted dough fermentation can improve the rheological properties of dough with 50% sweet potato pulp. The free sulfhydryl content of dough decreased and the elongation properties increased after ultrasonic treatment, and a better gluten network structure was formed. The specific volume of steamed bread increased by 13.93% and the hardness decreased by 21.96% at ultrasonic power density of 22.5 W/L. The sensory quality of steamed bread with 50% sweet potato pulp treated by ultrasound have been greatly improved.

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The influence of Ca2+ on the proliferation of S. cerevisiae and low ultrasonic on the concentration of Ca2+ in the S. cerevisiae cells

Cited by 33 publications

References 6 publications

Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice

Influence of ultrasound on selected microorganisms, chemical and structural changes in fresh tomato juice

Stimulation of bioprocesses by ultrasound

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

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