Effects of glucose and chromium(iii) concentrations in the medium on the uptake of51Cr by brewer's yeast

✍ Scribed by Jorma Kumpulainen; Pekka Koivistoinen

• Publisher: Elsevier Science
• Year: 1978
• Weight: 323 KB
• Volume: 8
• Category: Article
• ISSN: 0006-3061
• DOI: 10.1016/s0006-3061(00)80277-x

✦ Synopsis

The incorporation of trivalent chromium into S. carlsbergensis as function of time, the effects of chromium and glucose concentrations in the medium on the uptake of 51Cr by the yeast cells, and the effect of chromium on growth of the yeast were studied.

51Cr was taken up by yeast cells most rapidly during the logarithmic growth period in Sabouraud's liquid medium containing 5% glucose. Cells grown in a medium containing only 0.5% glucose at the beginning of cultivation incorporated very little 51Cr, and incorporation ceased when the glucose concentration was reduced to less than 0.1 %. Addition of 5% glucose into this culture resulted in a very rapid increase in the 5 1 Cr uptake. The second glucose addition did not notably increase the rate of 51Cr uptake by the yeast. Chromium, reduced yeast growth slightly, however, was not clearly toxic.