Fermentative capacity of baker's yeast exposed to hyperbaric stress.
Baker's yeast suspensions were incubated at different pressures (from 1 bar to 6 bar) and different gases [air, O(2) and a mixture of 8% (v/v) CO(2), 21% O(2) and N(2)]. Raising the air pressure from 1 bar to 6 bar stimulated cell growth but had no effect on leavening ability or viability of the cells. A 50% reduction of the CO(2) produced in dough occurred with 6 bar O(2) which also stopped growth. The fermentative capacity of the cells was stimulated by the cells exposure to increased CO(2) partial pressure up to 0.48 bar.
Campelo
Ana F
AF
Centro de Engenharia Biológica, Universidade do Minho, 4710-057 Braga, Portugal.
Belo
Isabel
I
D000222:Adaptation, Physiological / Q000502:physiology; D019149:Bioreactors / Q000382:microbiology*; D001939:Bread / Q000382:microbiology; D002245:Carbon Dioxide / Q000378:metabolism*; D018929:Cell Culture Techniques / Q000379:methods; D002470:Cell Survival; D005285:Fermentation / Q000502:physiology; D005433:Flour / Q000382:microbiology*; D009584:Nitrogen / Q000378:metabolism*; D018384:Oxidative Stress / Q000502:physiology*; D010100:Oxygen / Q000378:metabolism*; D011312:Pressure; D012441:Saccharomyces cerevisiae / Q000502:physiology*
D002245:Carbon Dioxide; D009584:Nitrogen; D010100:Oxygen