Effects of nickel on the mineral composition of Fleischmann s yeast (Saccharomyces cerevisiae)

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dc.creatorSamuel Mariano da-Silva
dc.creatorJoys Dias de Assis Brait
dc.creatorLuiz Henrique Poleto Angeloni
dc.creatorFabiana Maria de Siqueira Mariano-da-Silva
dc.creatorCésar Augusto Oliveira Leite
dc.creatorPaula Braga
dc.date2007
dc.date.accessioned2026-07-07T04:20:49Z
dc.descriptionSugar cane juice containing 12% (w.w –1) of total reducing sugars and 0.0 to 5.0 mmol of nickel L–1, with pH ranging from 3.5 to 6.5, was inoculated with Fleischmann s yeast (Saccharomyces cerevisiae) (10% w.w –1). Six hours after fermentation, the yeast s cellular viability and trehalose content were evaluated. The resulting must was centrifuged and the raw yeast was analyzed by atomic absorption spectroscopy to evaluate the intracellular levels of calcium, copper, iron, magnesium, manganese, nickel, phosphorus, potassium, sulfur and zinc. The intracellular levels of iron, magnesium and calcium were affected and the yeast s susceptibility to nickel was enhanced by the decrease in pH. The yeast s growth was not affected by nickel at high pH, but the toxic effects of nickel were potentiated at low pH.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940083013
dc.identifier.urihttp://hdl.handle.net/123456789/458549
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.27
dc.subjectAgrociencias
dc.titleEffects of nickel on the mineral composition of Fleischmann s yeast (Saccharomyces cerevisiae)
dc.typeartículo científico

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