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  • 标题:Role of P-aminobenzoic Acid (PABA) in Modeling Selected Properties of Bakery Yeast
  • 本地全文:下载
  • 作者:Iwona Gientka ; Karolina Gut ; Wanda Duszkiewicz-Reinhard
  • 期刊名称:Acta Scientarum Polonorum - Technologia Alimentaria
  • 印刷版ISSN:1644-0730
  • 电子版ISSN:1898-9594
  • 出版年度:2009
  • 卷号:8
  • 期号:02
  • 出版社:Agricultural University of Poznan Press
  • 摘要:

    Background. PABA is a growth factor; however, some papers report on the
    inhibiting effect of its high doses on the growth of yeast. The aim of this work
    was to examine the influence of PABA on growth of yeast, biomass yield, nitrogen
    and protein content and yeast cell morphology during cultivation on mineral and
    molasses media.


    Material and
    methods. Cultures of bakery yeast Saccharomyces
    cerevisiae 2200 were run for 24 h at 28°C on a shaker at 200 rpm on mineral and
    molasses culture media containing 0.02, 1, 5, 10, 25, 50,
    100, and 200 µg PABA in 1 cm3.
    Results. The 200 µg dose of PABA in 1 cm3 of
    mineral medium resulted in the strongest growth inhibition of yeast and
    the lowest biomass yield. PABA addition in the molasses medium did not change
    the growth dynamics of the examined strain .

    Conclusions. At high doses, PABA functioned as a compound that inhibited and
    altered the yeast growth in the mineral medium. PABA doses ranging from 0.02 to
    100 µg PABA·cm-3 were found to evoke an increase in the nitrogen
    content of the cellular biomass. Upon the addition of PABA, yeast cultured in
    the mineral medium demonstrated a tendency to increase sizes, whereas those
    cultured in the molasses medium to decrease their sizes.
  • 关键词:Saccharomyces cerevisiae; p-aminobenzoic acid; PABA; growth inhibitor
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