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Effect of Variable Sugar Concentrations on Glycogen and Ethanol Content in Saccharomyces sp.
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Manjusha Sudhakar Dake
Veröffentlicht/Copyright:
14. September 2011
Saccharomyces cerevisiae (MTCC-12) maintains two pools of glycogen, one soluble and the other cell wall bound insoluble glycogen. Effect of variable concentrations of sugar on the insoluble pool of glycogen linked to wall β-glucan component was found to be more significant than that observed for soluble pool of glycogen. The study revealed that cells exhibit exponential increase in the amount of insoluble glycogen with corresponding increase in sugar concentration from 2-10 % (w/v). Ethanol content as well as concentration of insoluble glycogen in yeast cells, which were grown in sucrose medium, shows higher values than in glucose medium. Parallel increase in glycogen and ethanol content indicates their correlation with each other. Exponential increase in insoluble glycogen content serves as a protective measure against ethanol stress created across the plasma membrane of yeast cell.
Published Online: 2011-9-14
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment
- Effects of Lyophilization and Use of Probiotics on Donkey's Milk Nutritional Characteristics
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- Effects of Different Solar Drying Methods on Drying Time and Rice Grain Quality
- Measurement of Bed Grain and Air Conditions during Solar Drying of Rice
- Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers
- Correlation of Electrical Conductivity and Thermal Properties of Native Starch during Ohmic Heating
- Comparative Effects of Microwave and Water Bath on the Packing Films of Milk
- Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis
- Optimization of Enzymatic Hydrolysis of Cucurbitin Using Response Surface Methodology: Improvement of the Functional Properties
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