Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process
Abstract
:1. Introduction
2. Materials and Methods
2.1. Yeast Cells and Culture Growth Conditions
2.2. Yeast Cell Preconditioning and Inoculum Preparation
2.3. Preparation of Yeast Fermentation Medium
2.4. Cell Wall Treatment with Lytic Enzyme and Sonication
2.5. Determination of Cell Concentration
2.6. Cell Viability Determination
- a: number of metabolically active cells
- n: total cell number [27].
2.7. Monitoring of Fermentation Kinetics
2.8. Determination of Cell Dry Weight
2.9. Determination of β-Glucan Concentration (%)
2.10. Determination of β-Glucan Yield (%)
2.11. Statistical Analysis
3. Results
3.1. Experimental Design
3.2. Cell Viability
3.3. Optical Density (OD) and Cell Count
3.4. Dry Weight and Sample β-Glucan Yield
3.5. β-Glucan Concentration
3.6. Cell Wall Treatment with Lytic Enzyme and Sonication
4. Discussion
4.1. Cell Viability
4.2. Optical Density and Cell Count
4.3. Dry Weight and Sample β-Glucan Yield
4.4. β-Glucan Concentration, Lytic Enzyme and Sonication
5. Conclusions
Author Contributions
Conflicts of Interest
References
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Varelas, V.; Sotiropoulou, E.; Karambini, X.; Liouni, M.; Nerantzis, E.T. Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process. Fermentation 2017, 3, 44. https://doi.org/10.3390/fermentation3030044
Varelas V, Sotiropoulou E, Karambini X, Liouni M, Nerantzis ET. Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process. Fermentation. 2017; 3(3):44. https://doi.org/10.3390/fermentation3030044
Chicago/Turabian StyleVarelas, Vassileios, Evangelia Sotiropoulou, Xara Karambini, Maria Liouni, and Elias T. Nerantzis. 2017. "Impact of Glucose Concentration and NaCl Osmotic Stress on Yeast Cell Wall β-d-Glucan Formation during Anaerobic Fermentation Process" Fermentation 3, no. 3: 44. https://doi.org/10.3390/fermentation3030044