Iron enrichment in Saccharomyces cerevisiae. / Enriquecimento com ferro em levedura Saccharomyces cerevisiae.

AUTOR(ES)

Solange Aparecida Groppo Blumer

DATA DE PUBLICAÇÃO

2002

RESUMO

The aim of this work was to evaluate the iron adsorption capacity of the Saccharomyces cerevisiae yeast, for animal food supplementation purpose. The iron tolerance of one Saccharomyces cerevisiae strain was evaluated, choosing 5.36 mmoles Fe +2 as the concentration for the further assays. Five concecutive fermentation were done for the iron enrichment of the yeast, using as innoculum the whole biomass formed in the previous fermentation except for the amount employed for iron determination. A batch essay with inactive cells was also conducted for the determination of Fe +2 adsorption. Results showed an increasing accumulation of Fe +2 in all fermentation, from 1.43 mmoles kg -1 of dry mass at the beginning, to 6.68 mmoles kg -1 of dry mass, after five consecutive fermentations.

ASSUNTO(S)

animal food suplement iron fermentação ração ferro leveruras yeast fermentation

Documentos Relacionados

• Metabolic network analysis of Saccharomyces cerevisiae.
• AFT1: a mediator of iron regulated transcriptional control in Saccharomyces cerevisiae.
• Translational repression by the human iron-regulatory factor (IRF) in Saccharomyces cerevisiae.
• Avaliação de compostos com atividade antioxidante em células da levedura Saccharomyces cerevisiae
• Genetic evidence that ferric reductase is required for iron uptake in Saccharomyces cerevisiae.