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Issue 8 (2) 2009 pp. 41-51

Iwona Gientka, Karolina Gut, Wanda Duszkiewicz-Reinhard

Warsaw University of Life Sciences &#
8

2
11; SGGW

Role of p-aminobenzoic acid (PABA) in modeling selected properties of bakery yeast

Abstract

Background. PABA is a growth factor; however, some papers report on the inhibiting effect of its high doses on the growth of yeast. The aim of this work was to examine the influence of PABA on growth of yeast, biomass yield, nitrogen and protein content and yeast cell morphology during cultivation on mineral and molasses media.

Material and methods. Cultures of bakery yeast Saccharomyces cerevisiae 2200 were run for 24 h at 28°C on a shaker at 200 rpm on mineral and molasses culture media containing  0.02, 1, 5, 10, 25, 50, 100, and 200 μg PABA in 1 cm3.

Results. The 200 μg dose of PABA in 1 cm3 of  mineral medium resulted in the strongest growth inhibition of yeast and the lowest biomass yield. PABA addition in the molasses medium did not change the growth dynamics of the examined strain.

Conclusions. At high doses, PABA functioned as a compound that inhibited and altered the yeast growth in the mineral medium. PABA doses ranging from 0.02 to 100 μg PABA·cm-3 were found to evoke an increase in the nitrogen content of the cellular biomass. Upon the addition of PABA, yeast cultured in the mineral medium demonstrated
a tendency to increase sizes, whereas those cultured in the molasses medium to decrease their sizes.

Keywords: Saccharomyces cerevisiae, p-aminobenzoic acid, PABA, growth inhibitor
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/4_2_2009.pdf

For citation:

MLA Gientka, Iwona, et al. "Role of p-aminobenzoic acid (PABA) in modeling selected properties of bakery yeast." Acta Sci.Pol. Technol. Aliment. 8.2 (2009): 41-51.
APA Gientka I., Gut K., Duszkiewicz-Reinhard W. (2009). Role of p-aminobenzoic acid (PABA) in modeling selected properties of bakery yeast. Acta Sci.Pol. Technol. Aliment. 8 (2), 41-51
ISO 690 GIENTKA, Iwona, GUT, Karolina, DUSZKIEWICZ-REINHARD, Wanda. Role of p-aminobenzoic acid (PABA) in modeling selected properties of bakery yeast. Acta Sci.Pol. Technol. Aliment., 2009, 8.2: 41-51.