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.
Centro de Engenharia Biológica, Universidade do Minho, 4710-057 Braga, Portugal.
Ana F
AF
Campelo
Isabel
I
Belo
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