TY - JOUR
T1 - Immobilisation increases yeast cells' resistance to dehydration-rehydration treatment
AU - Borovikova, Diana
AU - Rozenfelde, Linda
AU - Pavlovska, Ilona
AU - Rapoport, Alexander
N1 - Funding Information:
This work was financially supported by the European Social Fund within the project “Support for Doctoral Studies at University of Latvia” and the Latvian Science Council Project No. 372/2012 .
Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
PY - 2014/8/20
Y1 - 2014/8/20
N2 - This study was performed with the goal of revealing if the dehydration procedure used in our new immobilisation method noticeably decreases the viability of yeast cells in immobilised preparations. Various yeasts were used in this research: Saccharomyces cerevisiae cells that were rather sensitive to dehydration and had been aerobically grown in an ethanol-containing medium, a recombinant strain of S. cerevisiae grown in aerobic conditions which were completely non-resistant to dehydration and an anaerobically grown bakers' yeast strain S. cerevisiae, as well as a fairly resistant Pichia pastoris strain. Experiments performed showed that immobilisation of all these strains essentially increased their resistance to a dehydration-rehydration treatment. The increase of cells' viability (compared with control cells dehydrated in similar conditions) was from 30 to 60%. It is concluded that a new immobilisation method, which includes a dehydration stage, does not lead to an essential loss of yeast cell viability. Correspondingly, there is no risk of losing the biotechnological activities of immobilised preparations. The possibility of producing dry, active yeast preparations is shown, for those strains that are very sensitive to dehydration and which can be used in biotechnology in an immobilised form. Finally, the immobilisation approach can be used for the development of efficient methods for the storage of recombinant yeast strains.
AB - This study was performed with the goal of revealing if the dehydration procedure used in our new immobilisation method noticeably decreases the viability of yeast cells in immobilised preparations. Various yeasts were used in this research: Saccharomyces cerevisiae cells that were rather sensitive to dehydration and had been aerobically grown in an ethanol-containing medium, a recombinant strain of S. cerevisiae grown in aerobic conditions which were completely non-resistant to dehydration and an anaerobically grown bakers' yeast strain S. cerevisiae, as well as a fairly resistant Pichia pastoris strain. Experiments performed showed that immobilisation of all these strains essentially increased their resistance to a dehydration-rehydration treatment. The increase of cells' viability (compared with control cells dehydrated in similar conditions) was from 30 to 60%. It is concluded that a new immobilisation method, which includes a dehydration stage, does not lead to an essential loss of yeast cell viability. Correspondingly, there is no risk of losing the biotechnological activities of immobilised preparations. The possibility of producing dry, active yeast preparations is shown, for those strains that are very sensitive to dehydration and which can be used in biotechnology in an immobilised form. Finally, the immobilisation approach can be used for the development of efficient methods for the storage of recombinant yeast strains.
KW - Dehydration
KW - Immobilisation
KW - Resistance
KW - Viability
KW - Yeast
UR - http://www.scopus.com/inward/record.url?scp=84902473167&partnerID=8YFLogxK
U2 - 10.1016/j.jbiotec.2014.05.017
DO - 10.1016/j.jbiotec.2014.05.017
M3 - Article
C2 - 24886905
AN - SCOPUS:84902473167
SN - 0168-1656
VL - 184
SP - 169
EP - 171
JO - Journal of Biotechnology
JF - Journal of Biotechnology
ER -