Pressure treatment of <Emphasis Type="Italic">Saccharomyces cerevisiae</Emphasis> in low-moisture environments |
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Authors: | Marwen Moussa Vincent Espinasse Jean-Marie Perrier-Cornet Patrick Gervais |
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Institution: | 1.Laboratoire de Génie des Procédés Microbiologiques et Alimentaires, ENSBANA,Université de Bourgogne,Dijon,France |
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Abstract: | We investigated the influence of cell hydration on the ability of Saccharomyces cerevisiae CBS 1171 to withstand extreme hydrostatic pressure in order to determine the mechanisms involved in cell resistance. Hydration
conditions were modified in two different ways. We first modulated the chemical potential of water by adding glycerol in cell
suspensions. Another procedure consisted in dehydrating cells aerobically and immersing them in perfluorooctane, an innocuous
hydrophobic liquid used as a pressure-transmitting medium, prior to pressure treatments. This original method made it possible
to transmit isostatic pressure to yeast powders without changing the initial water activity (a
w) level at which cells had been equilibrated. The a
w ranged between 0.11 and 0.99. Pressure treatments were applied at levels of up to 600 MPa for 10 min, 24 h, and 6 days. The
dehydration of cells was found to strongly limit, or even prevent, cell inactivation under pressure. Notably, cells suspended
in a water–glycerol mixture with a
w levels of 0.71 or below were completely protected against all pressure treatments. Moreover, cells dehydrated aerobically
survived for 6 days at 600 MPa even when a
w levels were relatively high (up to 0.94). We highlighted the crucial role of water content in determining cellular damage
under pressure. When water is available in a sufficient amount, high pressure induces membrane permeabilization, causing uncontrolled
mass transfers that could lead to death during a prolonged holding under pressure. Possible mechanisms of membrane permeabilization
are discussed. |
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Keywords: | |
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