Yeast intracellular water determination by thermogravimetry
Yeast intracellular water determination by thermogravimetry
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DOI：
10.1023/a:1010172830355
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发表时间：
2000-01-01
影响因子：
4.4
通讯作者：
Dweck, J
中科院分区：
文献类型：
--
作者：
Alcázar, EB;Rocha-Leao, MHM;Dweck, J
微生物细胞内水含量是一个重要参数，是其生理特性的决定因素。它通常是通过复杂且耗时的程序来测量的。使用红外天平的热重分析已用于此目的，通过识别分析过程中发生的不同干燥步骤。这项工作对小得多的样品采用相同的方法，使用传统的热重设备，比其他传统程序更简单、更快速。商业酵母（酿酒酵母）洗涤的样品在等温程序中进行分析，该程序运行约 30 分钟。当将干燥速率曲线绘制为细胞残余质量的函数时，可以识别细胞内水分丢失的步骤并测定其含量。以无细胞外水为基础，获得的值在 65% 至 69% 范围内，并且与其他技术测量的值一致。
The intracellular water content of a microorganism is an important parameter which is a determinant factor of its physiological properties. It is usually measured by complex and time consuming procedures. Thermogravimetry using infrared balance has been used for this purpose, through the identification of different drying steps occurring during the analysis. This work employs the same method with much smaller samples, using conventional thermogravimetric equipment in a simpler and faster way than other conventional procedures.Commercial yeast (Saccharomyces cerevisiae) washed samples are analyzed in isothermal procedures which are run in about 30 min. The drying rate curve, when plotted as a function of the residual mass of the cells, allows the identification of the step where the intracellular water is lost and the determination of its content. The obtained values, on extracellular water free basis, are in the range of 65 to 69% and agree with those measured by other techniques.