Some factors influencing permeability of cell walls/membranes of the osmotolerant yeastSaccharomyces rouxii grown in the presence and absence of 18% NaCl

Abstract

Saccharomyces rouxii is an essential micro-organism in the soy sauce/Japanese shoyu/Japanese miso fermentations. Its major activity occurs under conditions of high NaCl content, up to 18% or higher when the pH of the substrate is below 5.0.Saccharomyces rouxii grew much more rapidly and to higher cell population levels in the absence of added salt than with 18% (w/v) NaCl at either pH 7.0 or 4.5. Cells grown with 18% salt were smaller than those grown without added salt. Lower surface area combined with a thicker membrane decreased passive permeability. Growth in the presence of salt resulted in higher content of crude protein, total lipids, phosphatidyl choline and glycerol. The lipid content of the cells reflected the osmotic pressure whether it was caused by NaCl or sugar concentration in the medium. On the other hand, the cells grown in the presence of 18% NaCl contained much less K+ and retained potassium and sodium less efficiently. The triosephosphate isomerase (TPI) activity of cells grown in 18% NaCl medium was consistently higher than that of cells grown without added salt.