A study on Saccharomyces cerevisiae and Candida utilis cell wall capacity for binding magnesium

被引：0
作者：
Gniewosz Małgorzata
Blazejak Stanisław
Roman Joanna
Duszkiewicz-Reinhard Wanda
机构：
[1] Warsaw Agricultural University,Division of Food Biotechnology and Microbiology, Department of Biotechnology, Microbiology and Food Evaluation
来源：
European Food Research and Technology | 2006年 / 224卷
关键词：
Magnesium binding;
D O I：
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学科分类号：
摘要：
The capacity for binding magnesium by bakery's yeast strain Saccharomyces cerevisiae No. 102 (Pure Culture Collection, Faculty Food Technology, Warsaw) and fodder yeast strain Candida utilis (ATCC 9950) was investigated in media supplemented with that element. The capacities of C. utilis (ATCC 9950) and S. cerevisiae (No. 102) biomass for binding magnesium were not statistically different in the first 24 h. In the next 24 h of cultivation the cells of C. utilis (ATCC 9950) were still able to bind magnesium ions, whereas those of S. cerevisiae (No. 102) released a part of previously bound magnesium to the medium. The major part of magnesium bound by the cells of C. utilis (ATCC 9950) was accumulated in cytosole. It was opposite to the cells of bakery yeast S. cerevisiae (No. 102) that accumulated magnesium mainly in the cell wall. The cells of C. utilis (ATCC 9950) yeast were smaller and their cell walls were thinner as compared to those of S. cerevisiae (No. 102) yeast. The thickness of the external mannoprotein layers was similar in both strains analyzed.
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页码：49 / 54
页数：5
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