Quantitative Study of Yeast Growth in the Presence of Added Ethanol and Methanol Using a Calorimetric Approach

Antoce, Oana-Arina; Antoce, Vasile; Takahashi, Katsutada; Yoshizako, Fumiki

doi:10.1271/bbb.61.664

Cited by 16 publications

(20 citation statements)

References 4 publications

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“…As is clear from this figure, the initial phase of the growth includes a portion which shows exponential growth, and this can be applied to the following exponential growth equation to obtain the growth rate constant ,u (Antoce et al, 1996a;Hashimoto et al,1982;Takahashi, 1996) . (Antoce et al, 1996a(Antoce et al, , 1997a(Antoce et al, , 1997b et al, 1996a, 1996b, 1997a, 1997b, 1998a) . should be determined simultaneously (Antoce et al, 1996a(Antoce et al, , 1997a(Antoce et al, , 1997bTakahashi, 1996) .…”

Section: Introductionmentioning

confidence: 99%

“…(Antoce et al, 1996a(Antoce et al, , 1997a(Antoce et al, , 1997b et al, 1996a, 1996b, 1997a, 1997b, 1998a) . should be determined simultaneously (Antoce et al, 1996a(Antoce et al, , 1997a(Antoce et al, , 1997bTakahashi, 1996) . (5) where, ki is a proportional constant.…”

Section: Introductionmentioning

confidence: 99%

“…Microbial calorimetry is a method for monitoring the growth of microorganisms by determining the metabolic heat generated as a result of microbial growth from a non-destructive point of view (Antoce et al, 1996a;Takahashi, 1996) . Since this microbial growth thermogram [ g(t) curve] accurately reflects the growth of microorganisms, changes in the patterns of growth thermograms obtained from the culture system to which a drug has been added can provide , 1997a, 1997b, 1998Koumoto et al, 1996;Okuda et al, 1996) . Accord- (Hatanaka, 1976;Matsuda et al ., 1993;Richardson, 1981 the peak of the microbial growth thermogram to be reached becomes longer, and the inclination at the beginning of the curve becomes smaller, suggesting inhibition of the microbial growth.…”

Section: Introductionmentioning

confidence: 99%

“…(1) In other words, the g(t) curve obtained here can be converted into a calorimetrically obtained growth curve using a simple algorithm (Antoce et al, 1996(Antoce et al, , 1997aTakahashi, 1996) . The curve thus obtained is shown in Fig.…”

Section: Introductionmentioning

confidence: 99%

“…(5) where, ki is a proportional constant. According to the equation (5) , the drug concentration at which the growth activity is completely lost can be obtained by the following equation (Antoce et al, 1996a(Antoce et al, , 1997a(Antoce et al, , 1997bTakahashi, 1996) . (Nitta et al, 1971;Nitta et al, 1996) …”

Section: Introductionmentioning

confidence: 99%

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Calorimetric Analysis of Antimicrobial Effect of p-Hydroxybenzoic Acid Alkyl Esters.

et al. 1999

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Calorimetric studies were conducted on the antimicrobial action of p-hydroxybenzoate alkyl esters (parabens) , which are commomly used as preservatives in cosmetic products, and the parameters to quantitatively predict their actions on the microbial strains were determined. The result obtained was that their action on both Saccharomyces cerevisiae and Klebsiella pneumoniae became stronger as the number of carbon atoms in the alkyl chain increased. When comparing the affinity of the drugs to both microorganisms based on the drug concentration required to inhibit growth activity by 50%, a linear relationship was observed to exist between the number of carbon atoms in an alkyl chain and the affinity. In addition, the same drug exhibited a higher effect on S. cerevisiae than on K. pneumoniae, which may be due to the difference in the membrane structures of the microorganisms.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Calorimetric Analysis of Antimicrobial Effect of p-Hydroxybenzoic Acid Alkyl Esters.

et al. 1999

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Environmental Factors Influencing Yeasts

Deák

The Yeast Handbook

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Yeasts are ubiquitous microorganisms that form part of the microbiota of most if not all natural ecosystems. A wide variety of yeast species occur in soil, fresh water and marine water, they are normal inhabitants on plants, are commonly associated with animals, and are also found frequently in man-made habitats such as foods. The conditions prevailing in these natural and artificial habitats determine the metabolic activity, growth and survival of yeasts. A variety of abiotic and biotic factors influence the life of yeasts, and exert stress conditions which the cells must withstand and adapt to or otherwise they die. Death of individual cells may not bring about the extinction of a whole population as there is a large variation in resistance to stress factors among cells. Also, these factors change with time and show spatial heterogeneity; their effect is manifested differently in microenvironments. So, when looking at the environmental relations of yeasts, we should deal with a very complex interrelation of factors that are only partially understood. Nevertheless, basic knowledge of these is important for understanding the ecology and biodiversity of yeasts as well as to control the environmental factors in order to enhance the exploitation of yeasts or to inhibit or stop their harmful and deleterious activity.In this chapter our current knowledge of the environmental relations of yeasts is summarized. First, the most relevant physical, chemical and biotic factors and their interactions are described in a changing environment. Further on, responses of yeast cells to stress conditions are discussed at single cell and population level. In-depth treatment of the genetic background of variation, and the mechanism of adaptation to stress factors would be beyond the limits of this chapter. Further chapters in this book are devoted to their discussion. Reference is made to relevant literature and to the large amount of data covered and summarized in previous works and reviews

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