| Full text | |
| Author(s): |
Mariano-da-Silva, Samuel
[1]
;
de Oliveira, Silvio Luiz
[1]
;
Oliveira Leite, Cesar Augusto
;
do Prado, Renata Silva
;
de Faria, Francys Pimenta
[2]
;
Nunes Oliveira, Rangel Camillo
;
de Siqueira Mariano-da-Silva, Fabiana Maria
[3]
Total Authors: 7
|
| Affiliation: | [1] Univ Fed Goias, Dept Ciencias Biol, CAJ, BR-75800970 Jatai, Go - Brazil
[2] Univ Fed Goias, Programa Posgrad Agron, CAJ, BR-75800970 Jatai, Go - Brazil
[3] UEG CJ, Dept Tecnol Alimentos, BR-75800000 Jatai, Go - Brazil
Total Affiliations: 3
|
| Document type: | Journal article |
| Source: | FOOD SCIENCE AND TECHNOLOGY; v. 29, n. 2, p. 295-299, APR-JUN 2009. |
| Web of Science Citations: | 1 |
| Abstract | |
The aim of this study was to evaluate the effects of pH, dextrose and yeast extract on the cadmium toxicity on Saccharomyces cerevisiae PE-2. In the first assay, the YED mediums with different pH (2, 3, 4, 5, 6, 7, and 8) containing 0.0 and 0.05 mmol Cd L-1 were inoculated with yeast suspension and incubated at 30 °C for 18 hours. During the anaerobic growth, the biomass concentration was determined. The yeast trehalose content, cell viability, and the growth rate were assessed at the beginning and at the end of the growth stages. In the second assay the YED mediums were diluted to the total, ½, and ¼ content of dextrose and yeast and 0.0 and 0.05 mmol Cd L-1 were added. The pH of the mediums was adjusted to 5. The culture mediums were inoculated and incubated at 30 °C for 18 hours. The yeast growth was not affected by cadmium at high pH, but at low pH the yeast becomes more sensitive to the toxic effect. The yeast susceptibility to cadmium was enhanced by the decrease of yeast extract strength and the increase of dextrose strength. (AU) | |