Slow heat rate increases yeast thermotolerance by maintaining plasma membrane integrity.
Thermal resistance of Saccharomyces cerevisiae was found to be drastically dependent on the kinetics of heat perturbation. Yeasts were found to be more resistant to a plateau of 1 h at 50 degrees C after a slope of temperature increase (slow and linear temperature increments) than after a shock (sudden temperature change). Thermotolerance was mainly acquired between 40-50 degrees C during a heat slope, i.e., above the maximal temperature of growth. The death of the yeasts subjected to a heat shock might be related to the loss of membrane integrity: intracellular contents extrusion, i.e., membrane permeabilization, was found to precede cell death. However, the permeabilization did not precede cell death during a heat slope and, therefore, membrane permeabilization was a consequence rather than a cause of cell death. During a slow temperature increase, yeasts which remain viable may have time to adapt their plasma membrane and thus maintain membrane integrity.
Martínez de Marañón
I
I
Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques, ENSBANA, 1 Esplanade Erasme, 21000 Dijon, France.
Chaudanson
N
N
Joly
N
N
Gervais
P
P
D002412:Cations / Q000032:analysis; D002462:Cell Membrane / Q000378:metabolism; D002463:Cell Membrane Permeability; D006358:Hot Temperature; D007700:Kinetics; D012441:Saccharomyces cerevisiae / Q000378:metabolism* / Q000648:ultrastructure
D002412:Cations