Effect of salt and sugar osmotic stress on the viability and morphology of Saccharomyces boulardii

Effect of salt and sugar osmotic stress on the viability and morphology of Saccharomyces boulardii



S.V. Avila-Reyes, B.H. Camacho-Diaz, M.C. Acosta-Garcia, A.R. Jimenez-Aparicio, H. Hernandez-Sanchez



Changes in the viability, composition and morphology
of the probiotic yeast Saccharomyces boulardiiwerefollowed
inhyperosmoticYPD broths withNaCland sucrosein concentration ranges
from0.2 to 2M. Samples were observedbyscanning (SEM) and transmission
(TEM) electron microscopy. SEM revealed changes inthe morphology
(swelling) in the walls ofthe yeasts grown in high-osmolarity broths.
TEM showed that, as a result of the high osmolarity, the cell wall was
thickenedand vesicles were formed in the cytoplasm. The growth kinetics
results indicated thatS. boulardiicould be considered as
anosmotolerantyeast, since it could still grow and reach concentrations
of3.4x105 and 3.6x107 CFU/mL at sucrose concentrations of 2.0 M and
1.5Mrespectively. The results also suggested thatthis yeast could also
be consideredhaloduric sincecell concentrationsof3.9x106 and
3.4x105CFU/mLcould be maintained in broths with 0.4 and 1.4MNaCl
respectively. S. boulardii was still able to produce 0.5% ethanol in the
2.0 M broth. 



10.22161/ijeab/1.3.43



http://ijeab.com/upload_document/issue_files/43%20IJEAB-OCT-2016-26-Effect%20of%20salt%20and%20sugar%20osmotic%20stress%20on%20the%20viability%20and%20morphology%20of%20Saccharomyces%20boulardii.pdf



http://ijeab.com/submit-paper/

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