title: Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough.
abstract: Strains of Candida krusei and Saccharomyces cerevisiae were grown together at 30 degrees C in MYGP broth, pH 2.5, in the presence of 106.4 mM undissociated lactic acid. The two C. krusei strains investigated grew within 48 h from initial counts of 2 x 10(4) to approximately 10(7) cells/ml whereas the two S. cerevisiae strains investigated survived but did not grow in the presence of 106.4 mM undissociated lactic acid at pH 2.5. To explain the differences in lactic acid tolerance of the two yeast species, we used fluorescence-ratio-imaging microscopy and a perfusion system to determine the short-term intracellular pH (pH(i)) changes in single cells of C. krusei and S. cerevisiae. The changes were investigated both in the presence of low (20.7 mM) and high (106.4 mM) concentrations of undissociated lactic acid. For both the investigated species 20.7 mM undissociated lactic acid did not seem to influence the initial pH(i) which for C. krusei was found to be approximately 8.0 and for S. cerevisiae 6.9-7.5. For both C. krusei strains, perfusion with 106.4 mM undissociated lactic acid induced only weak short-term pH(i) responses with a decrease in pH(i) of less than one pH unit. Contrary, for both strains of S. cerevisiae perfusion with 106.4 mM undissociated lactic acid resulted in a significant decrease in pH(i) from initially 6.9-7.5 to 6.2-6.4 after 1 min and further to a pH(i) of < or = 5.5 after 3 min after which it remained constant. The results obtained show that C. krusei is more resistant to short-term pH(i) changes caused by lactic acid than S. cerevisiae, and this, in turn, may be part of the explanation why C. krusei is more tolerant to lactic acid than S. cerevisiae.
authors.affiliation: Food Research Institute, Council for Scientific and Industrial Research, Accra, Ghana.
authors.forename: M
authors.initials: M
authors.lastname: Halm
authors.forename: T
authors.initials: T
authors.lastname: Hornbaek
authors.forename: N
authors.initials: N
authors.lastname: Arneborg
authors.forename: S
authors.initials: S
authors.lastname: Sefa-Dedeh
authors.forename: L
authors.initials: L
authors.lastname: Jespersen
mesh_terms: D002175:Candida / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism*; D015169:Colony Count, Microbial; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007424:Intracellular Fluid / Q000187:drug effects / Q000378:metabolism; D019344:Lactic Acid / Q000494:pharmacology*; D008856:Microscopy, Fluorescence / Q000379:methods; D009994:Osmolar Concentration; D012441:Saccharomyces cerevisiae / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism*; D013045:Species Specificity; D003313:Zea mays / Q000382:microbiology*
chemical_list: D019344:Lactic Acid